Cheese Tortellini Soup
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
2 teaspoons balsamic vinegar
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes
3½ cups vegetable broth
1 tablespoon fresh thyme leaves
¼ to ½ teaspoon red pepper flakes
9 to 12 ounces cheese tortellini, or vegan tortellini
5 cups torn spinach
½ cup chopped fresh parsley or basil
Instructions:
Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
Serve in bowls with scoops of kale pesto and fresh parsley for garnish.