Tortellini Soup



  1. Heat a dutch oven over medium heat.
  2. Add the onion, carrots, fennel, and season to taste with salt and pepper.
  3. Cook until vegetables begin to soften, about 8 minutes.
  4. Add the balsamic vinegar, garlic, tomatoes, vegetable broth, thyme, and red pepper flakes. Stir to combine.
  5. Cover and simmer for 30 minutes, or until the vegetables are tender.
  6. Meanwhile, cook the tortellini according to the package directions, until al dente (it will simmer in the soup for a couple minutes).
  7. Add the kale and cooked tortellini to the soup and simmer for 2 minutes.