Description
This soul-warming soup blends hearty veggies, rich herbs, tender kale, and cheese-filled tortellini in a creamy, herbed broth. With layers of comforting flavor and a sprinkle of Parmesan, it’s a cozy bowl that tastes like a hug.
Ingredients
½ cup extra virgin olive oil
2 yellow onions, chopped
4–8 cloves garlic, minced or grated
4 tbsp fresh thyme (or 4 tsp dried)
2 tbsp dried basil
2 tbsp dried oregano
2–4 tsp fennel seeds (to taste)
2 tsp smoked paprika
Pinch of crushed red pepper flakes
Kosher salt and black pepper, to taste
4 tbsp tomato paste
12 carrots, chopped
8 celery stalks, chopped
1 cup dry white wine (e.g. Pinot Grigio or Sauvignon Blanc)
12 cups low-sodium vegetable broth
8–10 cups roughly chopped kale
1 cup whole milk or heavy cream
⅔ cup grated Parmesan cheese (plus more for serving)
2 lbs fresh cheese tortellini
Instructions
In a large pot, heat olive oil over medium heat. Sauté onion, garlic, thyme, basil, oregano, fennel seeds, paprika, red pepper flakes, salt, and pepper for 5 minutes.
Stir in tomato paste, carrots, and celery. Cook another 5–7 minutes.
Pour in wine and let simmer 2–3 minutes, scraping any browned bits.
Add broth and bring to a boil. Reduce heat and simmer 15–20 minutes, until veggies are tender.
Stir in kale and tortellini. Simmer 5–7 minutes until pasta is tender.
Stir in milk (or cream) and Parmesan. Simmer 2 more minutes. Adjust seasoning.
Serve hot, with extra Parmesan and crusty bread if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 440 / Serving
- Fat: 24g / Serving
- Carbohydrates: 42g / Serving
- Fiber: 5g / Serving
- Protein: 16g / Serving