Easy Vegetable Tortellini Soup
Servings 6 servings
Calories 303kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion
- 2 clove garlic
- 1 medium carrot
- 1 stalk celery
- 5 cup vegetable broth
- 14 1/2 ounce diced tomatoes, canned
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon basil, dried
- 1/2 teaspoon parsley, dried
- 1/8 teaspoon thyme, dried
- 9 ounce tortellini pasta
- 3 cup, chopped kale
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1/4 cup Parmesan cheese, grated
Instructions
- In a large stockpot or Dutch oven, heat the olive oil over medium heat. Chop onion, carrot, and celery; mince garlic.
- Add the onions to the hot oil and cook 2-3 minutes until softened.
- Add the garlic, carrots and celery and cook for an additional 3 minutes.
- Add the broth, diced tomatoes, oregano, basil, parsley, and thyme to the pot.
- Bring the mixture to a boil, then add the tortellini and cook according to the package instructions.
- One minute before the tortellini is done, stir in the kale.
- Remove from heat and season with salt and pepper to taste.
- Serve immediately, topped with freshly grated Parmesan.
