Rating: 4 stars
3 Ratings
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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.

Julia Levy
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey; Prop Styling: Chelsea Zimmer; Food Styling: Mindi Shapiro Levine

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
Serves 12 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

269 calories; fat 7g; saturated fat 1.4g; mono fat 1.7g; poly fat 0.5g; protein 13g; carbohydrates 39g; fiber 7g; cholesterol 20mg; iron 2mg; sodium 615mg; calcium 114mg; sugars 7g.
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