Name: Tortellini Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Ingredients: 2 TBSP Extra virgin olive oil; 1 cup Yellow onion (chopped); 2 cloves Garlic (minced or grated); 1 tsp Fresh thyme (leaves); 1 tsp Dried basil; 1 tsp Dried oregano; ½ tsp Fennel seed ((adjust to your taste)); 1/2 tsp Smoked paprika; pinch Red pepper flakes; Salt and pepper; 2 TBSP Tomato paste; 2 Carrots (chopped); 2 stalks Celery (chopped); 1/2 cup Dry white wine ((e.g. Pinot Grigio or Sauvignon Blanc)); 4 cups Chicken broth; 4 cups Kale (roughly chopped); 1/4 cup Heavy cream; 1/3 cup Parmesan cheese (grated plus more for serving); 8 oz Cheese tortellini; 1 Sourdough bread (loaf or bread boule); 4 TBSP Butter; 1/3 cup Pecans (chopped); 1 TBSP Brown sugar; 6 oz Brie cheese (cubed); 1/3 cup Dried cranberries; 24 oz Sweet tea

Tortellini Vegetable Soup

5 from 1 vote

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Prep Time: 30

Cook Time: 30

Servings:

Calories: 1578kcal

Ingredients

Tortellini Vegetable Soup

2 TBSP Extra virgin olive oil
1 cup Yellow onion chopped
2 cloves Garlic minced or grated
1 tsp Fresh thyme leaves
1 tsp Dried basil
1 tsp Dried oregano
½ tsp Fennel seed (adjust to your taste)
1/2 tsp Smoked paprika
pinch Red pepper flakes
Salt and pepper
2 TBSP Tomato paste
2 Carrots chopped
2 stalks Celery chopped
1/2 cup Dry white wine (e.g. Pinot Grigio or Sauvignon Blanc)
4 cups Chicken broth
4 cups Kale roughly chopped
1/4 cup Heavy cream
1/3 cup Parmesan cheese grated plus more for serving
8 oz Cheese tortellini

Bread

1 Sourdough bread loaf or bread boule
4 TBSP Butter
1/3 cup Pecans chopped
1 TBSP Brown sugar
6 oz Brie cheese cubed
1/3 cup Dried cranberries

Sweet Iced Tea

24 oz Sweet tea

US Customary - Metric

Instructions

Stove-Top: Heat the olive oil in a large pot over medium heat. Add onion, garlic, thyme, basil, oregano, fennel, paprika, salt, and pepper. Cook for 5 minutes. Add the tomato paste, carrots, and celery. Transfer the mixture to your slow cooker. Add wine, broth, and a pinch of red pepper flakes simmer the soup for 20-30 minutes until the carrots are tender. About 10 minutes before serving, stir in kale, cream, parmesan, and tortellini. Cook the tortellini based on the amount of time instructed on the package directions.
Slow Cooker: a. Heat the olive oil in a large pot over medium heat. Add onion, garlic, thyme, basil, oregano, fennel, paprika, salt, and pepper. Cook for 5 minutes. Remove the pot from the heat and add the tomato paste, carrots, and celery. Transfer the mixture to your slow cooker. Add wine, broth, and a pinch of red pepper flakes to the slow cooker. Cover and cook on low for 6-8 hours or on high for 4-5 hours. During the last 15 minutes of cooking, stir in kale, cream, parmesan, and tortellini.
Instant Pot: Follow the same instructions as for the slow cooker, but use the sauté setting on the Instant Pot to sauté the ingredients initially. After pressure cooking, use the sauté setting again to cook kale, cream, parmesan, and tortellini.
Bread (Start while the soup is cooking): Preheat the oven to 350°F.
Slice the sourdough bread horizontally and vertically to create 1-inch cubes without slicing all the way through the bread.
In a small bowl, combine half of the butter, chopped pecans, and brown sugar to create a crumble.
Insert thin slices of the remaining half of the butter into the loaf of bread. Stuff the brie inside the bread, filling the spaces between the cuts. Add cranberries and pecans.
Place the bread on a baking sheet and bake for 15-20 minutes or until the brie is melted and gooey. Serve immediately.
Serve the tortellini soup topped with additional parmesan and fresh oregano, if desired. Enjoy the cranberry brie pull-apart bread on the side and a glass of sweet tea.

Notes

(Slow Cooker): 6-8 hours on low or 4-5 hours on high

Nutrition