Description
This comforting classic combines cheesy tortellini with fresh wholesome vegetables making it the perfect combination of a healthy and satisfying dish. Pair it with your favorite crusty bread to balance out your meal.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
6 carrots, chopped
6 celery stalks, chopped
2 tablespoons fresh thyme
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes
2 tablespoons tomato paste
4 cups vegetable broth
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons fennel seeds (or to taste)
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional, for heat)
1 pound refrigerated cheese tortellini
1/2 cup dry white wine
2 cups fresh kale, chopped into large pieces
Salt and black pepper to taste
Grated Parmesan cheese and fresh basil for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally. Once the onion softens, toss in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the crushed tomatoes and chicken broth. Stir in Italian seasoning and red pepper flakes if you like a little heat. Bring the mixture to a gentle boil.
Drop in the cheese tortellini and let it simmer according to the package instructions (typically 5-7 minutes) until tender.
Stir in the fresh spinach and let it wilt for about 1-2 minutes. Then, pour in the heavy cream, stirring well to blend all the flavors. Taste and adjust the seasoning with salt and pepper.
Ladle the soup into bowls, top with freshly grated Parmesan cheese and chopped basil, and serve hot. Pair it with crusty bread for the ultimate comforting meal.
- Prep Time: 30
- Cook Time: 30 min
- Category: Dinner
- Cuisine: Italian
