Hearty Tortellini Soup

Name: Hearty Tortellini Soup
Total time: 40 min
Yield: Serves 12 (serving size: about 1 1/2 cups)
Ingredients: 2 tablespoons olive oil; 2 cups chopped yellow onion (about 1 large); 2 cups chopped fennel bulb (about 1 large); ¼ cup minced fresh garlic; 2 (8-oz.) pkg. sliced cremini mushrooms; 2 tablespoons unsalted tomato paste; 8 cups unsalted vegetable stock; 4 cups water; 1 teaspoon freshly ground black pepper; ¾ teaspoon kosher salt; 2 (15-oz.) cans fire-roasted diced tomatoes, undrained; 2 (15-oz.) cans unsalted chickpeas, rinsed and drained; 6 cups stemmed, chopped curly kale; 1 ½ (9-oz.) pkg. whole-wheat 3-cheese tortellini; 1 ½ tablespoons red wine vinegar; ⅓ cup chopped fresh flat-leaf parsley

3 Ratings
3 Reviews

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.

By Julia Levy

This Story Originally Appeared On cookinglight.com

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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)

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

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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trophymomha

04/27/2017

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.

daneanp

04/10/2017

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.

Julie

01/27/2017

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.

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Hearty Tortellini Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Hearty Tortellini Soup

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Hearty Tortellini Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Hearty Tortellini Soup