If you are craving cozy, nourishing meals right now, you’ll love this tortellini soup recipe. It cooks up in just over 30 minutes, so it is easy to make on a weeknight, and it is packed with flavourful veggies and herbs. The chewy, cheesy tortellini makes it filling and fun to eat, and a vibrant kale pesto takes the whole thing over the top. On a cold night, it is guaranteed to hit the spot.

Why not try this recipe from loveandlemons.com

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium 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 can diced tomatoes
• 3½ cups vegetable broth
• 1 tablespoon fresh thyme leaves
• ¼ to ½ teaspoon red pepper flakes
• 250 to 350 grams cheese tortellini, or vegan tortellini
• 5 cups torn kale or spinach
• Kale Pesto

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 or spinach 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.

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