Wake up your taste buds with this tantalizing Tortellini soup!
—Recipes by Chef Steph
INGREDIENTS:
- • 2 tablespoons extra-virgin olive oil
- • 1 medium yellow onion, diced
- • 1 cup diced red and yellow peppers
- • 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 spinach
- • ½ cup chopped fresh parsley or basil
DIRECTIONS:
- Heat the oil in a large pot over medium heat.
- Add the onion, carrots, peppers, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
- Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes or until the vegetables are tender.
- Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente.
- Add the tortellini and the spinach to the soup and simmer for 2 more minutes.
- Season to taste.
