Homemade Tortellini Soup

Ingredients :

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 1 fennel bulb, diced
• ½ teaspoon sea salt (plus more to taste)
• Freshly ground black pepper, to taste
• 2 teaspoons balsamic vinegar
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 3½ cups vegetable broth
• 1 tablespoon fresh thyme leaves
• ¼ to ½ teaspoon red pepper flakes (adjust for spice preference)
• 9 to 12 ounces cheese tortellini (or vegan tortellini)
• 5 cups torn kale

For the Kale Pesto

• ½ cup chopped fresh parsley or basil

Instructions :

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, diced fennel, sea salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
2. Stir in the balsamic vinegar and minced garlic, cooking for about 1 minute until fragrant. Then, add the diced tomatoes (with their juices), vegetable broth, fresh thyme, and red pepper flakes. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 30 minutes, or until the vegetables are tender.
3. While the soup simmers, cook the tortellini in a separate pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
4. Add the cooked tortellini and torn kale to the soup. Simmer for an additional 2 minutes until the kale is wilted.
5. Taste the soup and adjust the seasoning with more salt and black pepper as desired. Serve hot in bowls, topped with scoops of kale pesto and garnished with fresh parsley or basil.