Hearty Tortellini Soup

cookinglight.com

Courtney Carra

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

Directions at cookinglight.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer