Ingredients
Method
- Heat oil in a large pot over medium heat. Add onion, carrots, fennel, salt, and a few grinds of pepper. Cook while stirring until the vegetables start to soften, about 8 minutes.
- Pour in the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover the pot and simmer for 30 minutes, or until the vegetables become tender.
- Cook the tortellini in salted boiling water according to package directions until al dente. Add the cooked tortellini and kale to the soup and simmer for two more minutes.
- Add about ¼ to ½ teaspoon more salt and several generous grinds of pepper, then taste and adjust seasoning as needed.
- Serve in bowls, garnished with scoops of kale pesto and fresh parsley.
Notes
Ingredient Swap: I love using a splash of red wine vinegar when I'm out of balsamic, it gives a similar bright, tangy kick to the broth.
Storage Tip: The soup base keeps beautifully for up to 3 days, but I always cook the tortellini fresh when serving to keep them from getting mushy.
Make-
Ahead Advice: You can chop the onion, carrots, and fennel a day in advance and store them together in the fridge to cut down on prep time.
Common Mistake: Don't skip simmering the soup base for the full 30 minutes.
I learned the hard way that rushing this step means the fennel and carrots won't be as sweet and tender.
Serving Suggestion: A sprinkle of grated Parmesan on top is my favorite last-minute addition, adding a salty, savory note that complements the pesto perfectly.
Equipment Note: If you don't have a large pot, a Dutch oven works just as well for building all those deep, simmered flavors.