- 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.
- 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.
- 10 minutes before serving, mix in the kale, milk, parmesan, and tortellini.
- Serve the soup with a drizzle of heavy cream and garnish with chopped chives. Enjoy!
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