Tortellini Soup
Before cooking
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Steps as written in the recipe card.
5 steps8 min
Ingredient prep checklist
- Yellow Onion: 1 medium yellow onion (diced)
- Carrot: 2 medium carrots (chopped)
- Fennel Bulb: 1 fennel bulb (diced)
- Sea Salt: ½ teaspoon sea salt (plus more to taste)
- Garlic: 2 garlic cloves (minced)
- Tomatoes: 1 (28-ounce) can diced tomatoes
- Parsley: ½ cup chopped fresh parsley or basil
medium heat8 min
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.
Visual cue
until the vegetables begin to soften, about 8 minutes.
Step help
Step timer
8:00
Target: 8 min
Watch for
Timing8 minute
about 8 minutes
Visual cue
until the vegetables begin to soften, about 8 minutes.
Source
Tortellini Soup
Tortellini Soup
References
This step uses
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (chopped)
- ½ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
Equipment reference
- Pot, required
large pot
Full ingredient reference
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow 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 (28-ounce) can diced tomatoes
- 3½ cups vegetable broth
- 1 tablespoon fresh thyme leaves
- ¼ to ½ teaspoon red pepper flakes
- 9 to 12 ounces cheese tortellini (or vegan tortellini)
- 5 cups torn kale
- Kale Pesto
- ½ cup chopped fresh parsley or basil