Created by breezermom on April 14, 2024
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.