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Tortellini Vegetable Soup
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Tortellini Vegetable Soup

duration

40 Minutes

Servings
6
Ingredients
  • ¼ cup extra virgin olive oil
  • 1 yellow onion, chopped
  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. fresh thyme leaves
  • 1 Tbsp. dried basil
  • 1 Tbsp. dried oregano
  • 1 ½ tsp. fennel seeds
  • 1 tsp. smoked paprika
  • kosher salt and black pepper, to taste
  • 2 Tbsp. tomato paste
  • ½ cup dry white wine
  • 6 cups vegetable broth
  • 1 pinch of crushed red pepper flakes
  • 1 can Dynasty Baby Corn, drained
  • 5 cups roughly chopped kale
  • ½ cup whole milk
  • ⅓ cup grated parmesan cheese
  • 1 lb. fresh cheese tortellini
  • heavy cream for topping
  • chopped chives for garnish
Directions
  1. Heat the olive oil in a large pot over medium heat. Then add the onion and cook for 5 minutes, until golden brown. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook for another 5 minutes, until fragrant.
  2. Mix in the tomato paste. Then add the wine, broth, red pepper flakes, and Dynasty Baby Corn. Simmer over medium heat for 20-30 minutes until the carrots are tender.  
  3. 10 minutes before serving, mix in the kale, milk, parmesan, and tortellini.
  4. Serve the soup with a drizzle of heavy cream and garnish with chopped chives. Enjoy!

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Dish Type / Ethnic Cuisine
Soup
,
American