This satisfying main is a great way to reset after a few weeks of meat-centered holiday eating. If freezing, be sure to cool the soup completely before adding the tortellini or they will absorb too much liquid and lose their shape.
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.
HOW-TO FREEZE: Cool soup completely. Once cool, add tortellini. Freeze flat in a large ziplock freezer bag for up to 2 months. THAW: Microwave soup in bag at MEDIUM (50% power) for 8 minutes or until pliable. 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.
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The family enjoyed it and it makes a TON of soup. I just felt there was a little flavor lacking. I did use baby spinach as hubby won't abide kale. Maybe next time a little fresh basil and some red pepper flakes to perk it up a bit.
This soup was delicious and very easy to make. I'm not sure why others found it to be lacking in flavor. The fennel, garlic and onion combination gave it a very unusual flavor profile. I used Kitchen Basics unsalted vegetable broth which is the only brand I like and admit that I added more salt than the recipe called for. I just feel that soup needs to be salted to bring out the flavors of all the ingredients. Without it, any soup tastes bland to me. I also added some fresh basil for serving and omitted the parsley since we don't care for it. Other than that, I made the recipe as directed and everyone loved it. I will definitely make this again.
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