Tortellini Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion (diced)

2 medium carrots (chopped)

1 fennel bulb (diced)

½ teaspoon sea salt (plus more to taste)

Freshly ground black pepper

2 teaspoons balsamic vinegar

2 garlic cloves (minced)

1 (28-ounce) can diced tomatoes

3½ cups vegetable broth

1 tablespoon fresh thyme leaves

¼ to ½ teaspoon red pepper flakes

9 to 12 ounces cheese tortellini (or vegan tortellini)

5 cups torn kale

Kale Pesto

½ cup chopped fresh parsley or basil

Directions

Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.

Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.

Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.

Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.

Serve in bowls with scoops of kale pesto and fresh parsley for garnish.