Photo: Jennifer Causey
Active Time
40 Mins
Total Time
40 Mins
Yield
Serves 12 (serving size: about 1 1/2 cups)

This satisfying vegetarian main is a great way to reset after a few weeks of meat-centered holiday eating. Make sure to cool the soup base completely before adding the tortellini; otherwise the pasta will absorb too much liquid and become gummy. Cook the remaining half package of tortellini and top salads for lunch during the week, or seal in a ziplock freezer bag, and freeze until you’re ready to use them. Vegetable stocks can differ in concentration—you may want to start with less and make up the difference with a bit more water depending on the brand you choose.

How to Make It

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. 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 2

Stir in kale. Add tortellini, or follow freezing instructions. Cook 8 minutes or until tortellini are done.

Step 3

Remove pan from heat; stir in vinegar. Divide soup among 12 bowls; sprinkle with parsley.

Step 4

HOW-TO FREEZE: Cool soup completely. Once cool, add tortellini. Freeze flat in a large ziplock freezer bag for up to 2 months. THAW: Microwave soup in bag at MEDIUM (50% power) for 8 minutes or until pliable. REHEAT: Pour soup into a large Dutch oven; bring to a simmer over medium heat. Cook 25 minutes or until tortellini are done. Stir in red wine vinegar. Top with parsley.

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