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Easy Vegetable Tortellini Soup
Course Soup
Cuisine American
Keyword easy, kale, pasta, Tortellini, vegetarian, Veggies
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 6 servings
Calories 303kcal
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.
Calories: 303kcal | Carbohydrates: 41g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 1145mg | Fiber: 5g | Sugar: 7g