Tortellini Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 3 medium carrots (chopped)
• 3 cloves garlic (minced)
• 5 cups low sodium vegetable broth (or chicken broth)
• 15 ounces canned diced tomatoes
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 9-10 ounces fresh cheese tortellini
• 4 cups loosely packed chopped fresh kale (or chopped fresh spinach)
• grated Parmesan cheese (optional, for serving)

Instructions

1. 1

   Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Add the onion and carrots and cook, stirring often, until softened, 3-4 minutes.

2. 2

   Add the garlic and cook, stirring, for 30 seconds.

3. 3

   Add the broth, diced tomatoes, Italian seasoning, salt and pepper. Stir.

4. 4

   Bring the soup to a boil. Then reduce the heat to a simmer, cover the pot, and simmer the soup for 15 minutes, or until the carrots are almost tender.

5. 5

   Stir in the tortellini, cover, and cook according to package directions. When the tortellini have about 1 minute of cook time left, stir in the chopped kale.

6. 6

   Serve soup with Parmesan cheese, if desired.