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Creamy Italian Cheese Tortellini Soup
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Cheese Tortellini Soup

Course Soup

Ingredients

  • 2 tbsp olive oil
  • 1 medium sweet onion chopped
  • 2 garlic cloves finely minced
  • 2 celery stalks chopped
  • 1 large carrot sliced
  • 2 tsp dried Italian Herbs
  • 1-28 ounce can diced tomatoes
  • 5 cups low sodium vegetable broth
  • 2 cups water
  • 1 cup frozen peas
  • 1 cup chickpeas drained
  • 1-10 ounce package cheese tortellini
  • 2 cups kale chopped
  • Salt and pepper to taste

Instructions

  • In a large pot, heat olive oil on medium heat and add the onion and garlic. Sauté until glassy.
  • Add the celery and carrots and sauté until the vegetables have softened, about 10 minutes.
  • Then add in Italian dried herbs, stir well and sauté for a few more minutes.
  • Add tomatoes, vegetable broth and water and stir well.
  • Turn up the heat and bring to a boil. Simmer for 10 minutes.
  • Add the peas, chickpeas and tortellini and cook for 8-10 minutes.
  • Reduce heat to low, stir in kale and simmer until kale has softened.
  • Season with salt and pepper.
  • If the soup is too thick add some vegetable broth or water. Recipe inspired by SupperWithMichelle.