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Hearty Tortellini Soup Recipe

   
 

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     Hearty Tortellini Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   40 minutes

Ingredients
1 T olive oil
1 cup chopped yellow onion
1 cup chopped fennel
1/4 cup minced fresh garlic
1 8 oz package sliced cremini mushrooms
1 T tomato paste
4 cups vegetable stock
2 cups water
1/2 t. black pepper
 
1/4 t. salt
1 15 oz can of fire roasted tomatoes, diced
1 15 oz can of chickpeas, rinsed & drained
6 cups chopped spinach or kale
5-8 oz of cheese tortellini
3/4 T red wine vinegar

Instructions
Heat oil in a large dutch oven over medium-high. Add onion, fennel, garlic and mushrooms; cook 15 minutes or until liquid evaporates, stirring occassionally. Stir in tomato paste; cook 1 minute. Add stock and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat & simmer 5 minutes.
Stir in kale/spinach. Add tortellini. Cook 8 minutes or until tortellini are done. Remove pan from heat; stir in vinegar.


Originally Submitted
10/29/2019





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