Tortellini + Vegetable Soup

Such a comfort food - I'm pretty sure it started out as a fall recipe, but it's become a year round favorite. Full of veggies and so much flavour. The broth is so good that every time I make it I love it more. It's adapted from this Half Baked Harvest recipe. The veggie soup broth would also be delicious just adding a pasta if that's what you have on hand.

1/4 cup olive oil

1 yellow onion chopped

3 cloves garlic, minced or grated

2 tbsp fresh thyme

1 tsp dried basil

1 tsp dried oregano

1 tsp smoked paprika

1 pinch crushed red pepper flakes

salt + pepper

2 tbsp tomato paste

1 tsp sugar

4 carrots sliced

4 celery stalks sliced

4 cups vegetable broth

4 cups chicken broth

1 chicken bouillon cube

5 cups chopped kale ( or spinach )

1 lg package tortellini - I cook separately

Serve with sliced baguette topped with olive oil and parm - broil

Heat the olive oil in a large pot over medium heat. Add onion and let cook down for a few minutes ( 10 ish ) and then add garlic, thyme, basil, oregano, paprika and a pinch s+p.

Cook 5 minutes until fragrant and add carrots, celery and tomato paste. Let cook for 3-4 min.

Add the broth and bouillon cube and let cook until all the flavours meld and the carrots and celery are cooked but still have a hint of firm.

Cook tortellini in a separate pot - cook and drain.

Add the kale / spinach to the soup and let cook down.

I'll add the preferred portion of tortellini to a bowl and then top with the veg soup broth. Serve with parm toasts!

*The HBH recipe is a creamy soup and I have omitted that, added more broth for more soup and added the bouillon for extra flavour. I skip the wine and fennel and cook the tortellini separately so the broth doesn't cook down and evaporate while cooking the pasta.

Enjoy!