Hearty Tortellini Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 2 T olive oil 2 cups chopped yellow onion 2 cups chopped fennel bulb 1/4 cup minced fresh garlic 1 lb cremini mushrooms sliced 2 T unsalted tomato paste 8 cups unsalted vegetable stock 4 cups water 1 tsp freshly ground pepper 3/4 tsp kosher salt 2 (15oz) cans fire-roasted diced tomatoes undrained 2 (15oz) cans unsalted chickpeas, rinsed and drained 6 cups stemmed, chopped curly kale 1 1/2 (9 oz) pkg whole- wheat 3 cheese tortellini 1 1/2 T red wine vinegar 1/3 cup chopped fresh flat leaf parsley
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Directions: |
Directions:heat oil in large dutch oven over med-high heat. Add onions, fennel, garlic and mushrooms: Cook 15 minutes or until liquid evaporates, stirring occasionally. Stir in tomato paste and cook 1 minute. Add stock and next 5 ingredients, bring to boil. Reduce heat and simmer 5 minutes. Stir in kale. Add tortellini and cook 8 minutes or until tortellini are done. Remove pan from heat: stir in vinegar.
When serving sprinkle the parsley over the soup in each bowl.
Freezes well |
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Number Of
Servings: |
Number Of
Servings:makes 12 servings |
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