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Hearty Tortellini Soup Recipe

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This recipe for Hearty Tortellini Soup, by , is from Family Recipes , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Goetting


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

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

Number Of Servings:
Number Of Servings:
makes 12 servings




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