Name: Cozy Autumn Tortellini Soup: 5 Reasons to Love It
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil (can substitute with vegetable oil); 1 medium yellow onion (no substitutions recommended); 2 medium carrots (parsnips can be an alternative); 1 bulb fennel (leeks or celery can be used); to taste sea salt (adjust to your liking); to taste freshly ground black pepper (adjust to your liking); 2 tablespoons balsamic vinegar (can substitute with red wine vinegar); 3 cloves garlic (can use garlic powder as a substitute); 1 28-ounce can diced tomatoes (fresh tomatoes can be used); 3.5 cups vegetable broth (use chicken broth for a non-vegetarian option); 1 tablespoon fresh thyme leaves (can use 1 teaspoon dried thyme); 0.25 to 0.5 teaspoon red pepper flakes (adjust according to spice tolerance); 9 to 12 ounces cheese tortellini (or vegan tortellini); 5 cups torn kale (spinach can be a substitute); 0.5 cup kale pesto (can substitute with basil pesto); to taste chopped fresh parsley or basil (for garnish)

Description

This Autumn Tortellini Soup is a nourishing bowl of warmth, featuring cheesy tortellini and vibrant veggies in a cozy, quick recipe.

Ingredients

Scale

2 tablespoons extra-virgin olive oil (can substitute with vegetable oil)
1 medium yellow onion (no substitutions recommended)
2 medium carrots (parsnips can be an alternative)
1 bulb fennel (leeks or celery can be used)
to taste sea salt (adjust to your liking)
to taste freshly ground black pepper (adjust to your liking)
2 tablespoons balsamic vinegar (can substitute with red wine vinegar)
3 cloves garlic (can use garlic powder as a substitute)
1 28-ounce can diced tomatoes (fresh tomatoes can be used)
3.5 cups vegetable broth (use chicken broth for a non-vegetarian option)
1 tablespoon fresh thyme leaves (can use 1 teaspoon dried thyme)
0.25 to 0.5 teaspoon red pepper flakes (adjust according to spice tolerance)
9 to 12 ounces cheese tortellini (or vegan tortellini)
5 cups torn kale (spinach can be a substitute)
0.5 cup kale pesto (can substitute with basil pesto)
to taste chopped fresh parsley or basil (for garnish)

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Instructions

Sauté the vegetables: In a large pot, heat oil over medium heat. Add onion, carrots, and fennel, seasoning with salt and pepper. Sauté for about 8 minutes until softened.
Build the soup base: Stir in balsamic vinegar and garlic, sautéing for 1 minute. Add tomatoes, broth, thyme, and red pepper flakes. Simmer, cover, and cook for 30 minutes.
Cook the tortellini: Boil salted water in a separate pot. Add tortellini, cooking for 3-5 minutes until they float. Drain and set aside.
Combine tortellini and kale: Stir in cooked tortellini and kale into the pot. Simmer for an additional 2 minutes until kale is tender.
Final seasoning and serving: Adjust seasoning with salt and pepper. Serve hot, garnished with kale pesto and chopped herbs.

Notes

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 6 g
Sodium: 800 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 5 g
Protein: 14 g
Cholesterol: 5 mg