Ingredients
- Olive Oil: 2 tablespoons, extra virgin
- Onion: 1 medium, finely chopped (about 1 cup)
- Carrots: 2 medium, peeled and diced (about 1 cup)
- Celery: 2 stalks, diced (about ¾ cup)
- Garlic: 4 cloves, minced
- Vegetable Broth: 8 cups (64 fluid ounces), low sodium if possible
- Diced Tomatoes: 1 can (14.5 ounces), undrained (fire-roasted for extra flavor, if available)
- Tomato Paste: 2 tablespoons
- Italian Seasoning: 2 teaspoons, dried
- Bay Leaf: 1 large
- Red Pepper Flakes: ¼ – ½ teaspoon (optional, for a touch of heat)
- Salt: 1 teaspoon, or to taste
- Black Pepper: ½ teaspoon, freshly ground, or to taste
- Fresh Cheese Tortellini: 1 package (9 to 12 ounces), refrigerated (spinach or three-cheese varieties work well)
- Kale: 1 bunch (about 5-6 ounces), tough stems removed, leaves chopped or torn into bite-sized pieces
- Parmesan Cheese: Freshly grated, for garnish (optional, use a vegetarian-friendly Parmesan if needed)
- Fresh Parsley or Basil: Chopped, for garnish (optional)
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened and the onion is translucent.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has deepened in color. This step helps to bloom the flavors.
- Build the Broth Base: Pour in the vegetable broth and the can of undrained diced tomatoes. Add the Italian seasoning, bay leaf, red pepper flakes (if using), salt, and black pepper. Stir well to combine all the ingredients.
- Simmer for Flavor: Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This allows the flavors to meld together beautifully. The longer it simmers (within reason, up to 30-40 minutes), the more developed the taste will be.
- Cook the Tortellini and Kale: Uncover the pot and increase the heat to medium. Once the soup is at a gentle simmer again, add the fresh tortellini and the chopped kale. Stir gently.
- Simmer Until Tender: Cook for another 5-7 minutes, or until the tortellini are cooked through (they will usually float to the surface when done) and the kale is wilted and tender. Be careful not to overcook the tortellini, as they can become mushy. Refer to the package directions for the tortellini for precise cooking times.
- Final Taste and Adjustments: Remove the bay leaf. Taste the soup and adjust seasonings if necessary – you might want to add a bit more salt, pepper, or even a pinch more Italian seasoning.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish generously with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley or basil, if desired. Serve immediately and enjoy the comforting warmth!
Nutrition
- Serving Size: One Normal Portion
- Calories: 250-350