Monday, May 15, 2017

Tortellini Soup

Before it gets too hot outside, I want to share this recipe that my mom made one night. This soup if full of flavor and satisfying as a main dish. (Of course mom made a bunch of other stuff to go with it.) It is a repeat in our house. We all loved it. Even the picky eaters :)

Serves 12

2 Tbsp olive oil
2 cups chopped yellow onion
2 cups chopped fennel bulb
1/4 cup minced fresh garlic
2 (8-oz.) pkg. sliced mushrooms
2 Tbsp tomato paste
8 cups vegetable stock
2 cups water
1 tsp ground pepper
3/4 tsp salt
2 (15-oz.) cans fire roasted diced tomatoes, undrained
2 (15-oz.) cans chickpeas, rinsed and drained
4 cups stemmed, chopped kale  (used spinach in this picture)
1 1/2 (9-oz.) pkg. 3-cheese tortellini
1 1/2 Tbsp red wine vinegar
1/3 cup chopped fresh flat leaf parsley 

Heat the oil in a large pot over medium-high heat. Add the onion, fennel (I love fennel), garlic, and mushrooms and cook 15 minutes. Stir in the tomato paste. Cook 1 minute then add the stock, water, pepper, salt, diced tomatoes, and chickpeas. Bring to a boil. Stir in the kale. Add the tortellini and cook until done. 

Remove pot from heat and stir in the vinegar and parsley. 

Source: Cooking light January/February 2017

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