Hearty Tortellini Soup

By sandy_h

From Cooking Light January/February 2017

Note: To freeze, cool soup completely. Once cool, add tortellini. Freeze flat in a large ziplock freezer bag for up to 2 months. To thaw, microwave soup in bag at medium for 8 minutes or until pliable. To reheat, pour soup into a large Dutch oven; bring to a simmer over medium heat. Cook 25 minutes or until tortellini are done. Stir in red wine vinegar. Top with parsley.

Ingredients

• 2 Tbsp olive oil
• 2 cups chopped yellow onion (about 1 large)
• 2 cups chopped fennel bulb (about 1 large)
• 1/4 cup minced fresh garlic
• 2 (8-oz) pkg sliced cremini mushrooms
• 2 Tbsp unsalted tomato paste
• 8 cups unsalted vegetable stock
• 4 cups water
• 1 tsp freshly ground black pepper
• 3/4 tsp kosher salt
• 2 (15-oz) cans fire-roasted diced tomatoes, undrained
• 2 (15-oz) cans unsalted chickpeas, rinsed and drained
• 6 cups stemmed, chopped curly kale
• 1 1/2 (9-oz) pkg whole-wheat 3-cheese tortellini
• 1 1/2 Tbsp red wine vinegar
• 1/3 cup chopped fresh flat-leaf parsley

Preparation

Step 1

Heat oil in a large Dutch oven over medium-high. Add onion, fennel, garlic, and mushrooms; cook 15 minutes or until liquid evaporates, stirring occasionally. Stir in tomato paste; cook 1 minute. Add stock and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat and simmer 5 minutes.

Stir in kale. Add tortellini, or follow freezing instructions. Cook 8 minutes or until tortellini are done.

Remove pan from heat; stir in vinegar. Divide soup among 12 bowls; sprinkle with parsley.