I’m loving this soup — it’s a great twist from your traditional vegetable soup. The tortellini adds a unique Italian flavor and is the perfect dinner for a cold night! It makes a bunch and leftovers freeze well for any day of the week. The pasta can get squishy if you leave it in the refrigerator for a long time so either eat it or freeze it or add the tortellini individually each time you heat it up!

Tortellini & Vegetable Soup

Serves: 6 • Prep Time: 30 minutes • Cook Time: 40 minutes
Wine Pairing: any Pinot Noir
Nutrition per Serving Cal: 311.6 • Fat: 6.5g • Carb: 49.1g • Protein: 16.7g • Fiber: 10.8g • Sugar: 8.5g

Ingredients

• 1 tsp canola oil
• 1 white or yellow onion, chopped
• 2 large carrots, diced
• 1/2 tsp dried parsley
• 1/2 tsp dried oregano
• 1 tsp dried basil
• 2 zucchinis, diced
• 3 cloves garlic, minced
• 2 quarts low sodium chicken broth
• 1 Tbsp tomato paste
• 1 – 15.5oz. can white cannellini beans, drained and rinsed
• 1 – 14.5oz. can diced tomatoes
• 1/2 tsp red chili flakes
• 1 bunch kale, stems removed and chopped
• 1 package three cheese tortellini
• salt & pepper to taste

Method

1. In a large stockpot or saucepan, heat oil over medium heat.
2. When hot, add chopped onion, carrots, dried parsley, oregano & basil. Stir to mix and cook for 5 minutes, stirring occasionally.
3. Add zucchini and garlic and cook for another 2 minutes.
4. Add chicken broth, tomato paste, beans, diced tomatoes and red chili flakes. Bring to a boil and lower heat to a simmer. Simmer for 20 minutes.
5. Add kale and tortellini. Cover and let cook for an additional 10 minutes.
6. After 10 minutes, test your soup to make sure tortellini is cooked through.
7. Adjust seasonings with salt and pepper.
8. Serve hot.