Hearty Tortellini Soup
Recipe: #42675
April 14, 2024
"This recipe makes 12 servings, making it perfect for freezing half for later. If you do so, divide the soup in half before adding the tortellini. Freeze the soup after cooling. When reheating, add half the tortellini, half the vinegar and half the parsley. The tortellini will absorb too much liquid if frozen with the soup and it starts to fall apart. If you want more spice, add some crushed red pepper and maybe a pinch of oregano."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (499.8 g)
- Calories 239.6
- Total Fat - 7.1 g
- Saturated Fat - 2.3 g
- Cholesterol - 15.5 mg
- Sodium - 1224.3 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 2.8 g
- Sugars - 14.3 g
- Protein - 10.2 g
- Calcium - 188.6 mg
- Iron - 1.4 mg
- Vitamin C - 53.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a large Dutch oven over medium-high. Add onion, fennel, garlic, and mushrooms; cook 15 minutes or until liquid evaporates, stirring occasionally.
Step 2
Stir in tomato paste; cook 1 minute. Add stock and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat and simmer 5 minutes.
Step 3
Stir in kale. Add tortellini, or follow freezing instructions. Cook 8 minutes or until tortellini are done.
Step 4
Remove pan from heat; stir in vinegar. Divide soup among 12 bowls; sprinkle with parsley.
Tips
No special items needed.
0 Reviews
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