Ingredients
- 2 tablespoons olive oil
- 2 cups chopped yellow onion (about 1 large)
- 2 cups chopped fennel bulb (about 1 large)
- 1/4 cup minced fresh garlic
- 16 ounces sliced cremini mushrooms (2 packages)
- 2 tablespoons tomato paste ( unsalted)
- 8 cups vegetable stock (low sodium)
- 4 cups water
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 30 ounces fire-roasted diced tomatoes, undrained (2 cans)
- 30 ounces chickpeas, rinsed and drained (2 cans)
- 6 cups curly kale, stemmed, chopped
- 14 ounces 3-cheese tortellini (1 1/2 packages)
- 1 1/2 tablespoons red wine vinegar
- 1/3 cup chopped fresh flat-leaf parsley
How to Make
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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.
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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.
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Step 3: Stir in kale. Add tortellini, or follow freezing instructions. Cook 8 minutes or until tortellini are done.
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Step 4: Remove pan from heat; stir in vinegar. Divide soup among 12 bowls; sprinkle with parsley.
We hope you enjoy this recipe!
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