Tortellini Soup

 Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 medium zucchini, chopped

4 medium cloves garlic, minced, 1 heaping tablespoon

1 tablespoon tomato paste

1 ½ teaspoons Italian seasoning

1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice

8 cups (1.8L) chicken broth

1 (8 to 10oz) package tortellini

1 small bunch kale, thick stems removed and chopped

Splash cream or non-dairy milk, optional

Handful chopped fresh herbs like parsley or dill

Dash fish sauce, optional

Parmesan for serving, optional

Directions

1Heat the oil in a large pot, such as a Dutch oven, over medium heat. Toss in the onions and carrots, and then cook, occasionally stirring them, until they soften, about 5 minutes.

2Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.

3Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.

4Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this makes the broth a little creamy, but you can leave this out if you prefer plain broth).

5Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated Parmesan cheese scattered on top (optional).