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Home » Recipes » Family Meal

Vegetable Tortellini Soup

11/25/2019 by familyplates

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Vegetable Tortellini Soup

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Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 204kcal

Ingredients

  • 6 cup Lacinto Kale
  • 2 cup Yellow Onion
  • 2 cup Fennel
  • ½ cup Garlic
  • 2 cup Cremini Mushroom
  • ¼ cup Flat-leaf Parsley
  • 8 cup Vegetable Stock
  • 2 tablespoon Coconut Oil
  • 2 tablespoon Tomato Paste
  • 2 15 oz can Diced Fire-Roasted Tomatoes
  • 2 15 oz can Unsalted Chickpeas
  • 1 pkg Cheese Tortellini
  • 1.5 tablespoon Red Wine Vinegar

Seasoning

  • 1 teaspoon Black Pepper
  • ¾ teaspoon Kosher Salt

Instructions

  • Heat a Dutch Oven over medium-high heat. Add Coconut Oil, Onion, Fennel, Garlic, and Mushrooms; cook until onions are translucent. Then, stir in tomato paste and cook for about 1 minute. Then, add Vegetable Stock, Water, Black Pepper, Kosher Salt, Fire-roasted Tomatoes and Chickpeas; bring to a boil. Reduce heat and simmer 5 minutes.
  • Stir in stemmed & chopped Kale. Add tortellini and cook per packaging instructions.
  • Remove pan from heat; stir in vinegar. Serve with chopped Flat-leaf parsley.

Nutrition

Calories: 204kcal | Carbohydrates: 29g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 1010mg | Potassium: 209mg | Fiber: 3g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 2mg
Tried this recipe?Mention @FamilyPlates and #FamilyRecipes

Adapted from "Hearty Tortellini Soup" from CookingLight.com | January/February 2017 by Julia Levy

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Hey there, I'm Calvin! I am seriously interested in where my food comes from and how it is prepared. I'm a father to a growing family living in Southern California just trying to put food on our table that my wife and kids will eat without breaking the bank or spending my whole life in the kitchen

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