Easy Tortellini Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 medium zucchini, chopped

4 medium cloves garlic, minced, 1 heaping tablespoon

1 tablespoon tomato paste

1 ½ teaspoons Italian seasoning

¼ teaspoon crushed red pepper flakes, omit if sensitive to spice

8 cups vegetable broth or chicken broth (1.8L)

1 package tortellini, 8 to 10 ounces

1 small bunch kale, thick stems removed and chopped

Splash cream or non-dairy milk, optional

Handful chopped fresh herbs like parsley or dill

Dash fish sauce, optional

Parmesan for serving, optional

Directions

Cook onions and carrots: Heat the oil in a large pot, such as a Dutch oven, over medium heat. Add the onions and carrots, then cook, stirring occasionally, until they soften, about 5 minutes.

Add zucchini and spices: Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.

Simmer: Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.

Add tortellini and kale: Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this adds a creamy texture to the broth, but you can skip it if you prefer a plain broth).

To finish: Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated parmesan cheese scattered on top (optional).

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 268
• Total Fat: 8.1g
• Saturated Fat: 2.6g
• Cholesterol: 23.7mg
• Sodium: 1369.4mg
• Total Carbohydrate: 41.3g
• Dietary Fiber: 3.3g
• Total Sugars: 7.9g
• Protein: 9.3g