Tortellini Soup
Ingredients
- 1 onion, chopped
- 2 carrots, chopped
- 1 fennel bulb, diced
- 2 teaspoons balsamic vinegar
- 2 cloves garlic, minced
- 1 28-oz can diced tomatoes
- 3 1/2 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 12 ounces tortellini
- 5 cups kale, roughly chopped
Steps
- Heat a dutch oven over medium heat.
- Add the onion, carrots, fennel, and season to taste with salt and pepper.
- Cook until vegetables begin to soften, about 8 minutes.
- Add the balsamic vinegar, garlic, tomatoes, vegetable broth, thyme, and red pepper flakes. Stir to combine.
- Cover and simmer for 30 minutes, or until the vegetables are tender.
- Meanwhile, cook the tortellini according to the package directions, until al dente (it will simmer in the soup for a couple minutes).
- Add the kale and cooked tortellini to the soup and simmer for 2 minutes.