Photo: Jennifer Causey; Prop Styling: Chelsea Zimmer; Food Styling: Mindi Shapiro Levine
Active Time
40 Mins
Total Time
40 Mins
Serves 12 (serving size: about 1 1/2 cups)

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.

How to Make It

Step 1

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.

Step 2

Stir in kale. Add tortellini, or follow freezing instructions. Cook 8 minutes or until tortellini are done.

Step 3

Remove pan from heat; stir in vinegar. Divide soup among 12 bowls; sprinkle with parsley.

Step 4

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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Ratings & Reviews

Pretty good recipe

January 27, 2017
I made 1/2 and froze 1/2 of what I made.  It was pretty good.  If I made it again, I'd use baby Kale.  I served it with a lot of parmesan.  

3 1/2 stars

April 11, 2017
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.

Soup for a Crowd

April 27, 2017
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.