Vegetable Tortellini Soup

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
  • 1/2 cup Garlic
  • 2 cup Cremini Mushroom
  • 1/4 cup Flat-leaf Parsley
  • 8 cup Vegetable Stock
  • 2 tbsp Coconut Oil
  • 2 tbsp Tomato Paste
  • 2 15 oz can Diced Fire-Roasted Tomatoes
  • 2 15 oz can Unsalted Chickpeas
  • 1 pkg Cheese Tortellini
  • 1.5 tbsp Red Wine Vinegar

Seasoning

  • 1 tsp Black Pepper
  • 3/4 tsp 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
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Adapted from “Hearty Tortellini Soup” from CookingLight.com | January/February 2017 by Julia Levy