Tortellini soup with dollops of pesto

Tortellini soup with dollops of pesto

****ingredients
• 2 tbsp grapeseed oil (for sautéing)
• 1 yellow onion
• 1 fennel bulb
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp thyme
• 1/2 teaspoon red pepper flakes
• 1/2 cup chopped fresh basil
• 2 tsp balsamic vinegar
• 2 garlic cloves
• 1 can diced tomatoes
•1 carton of vegetable broth
•1 pack of Kitehill vegan tortellini
• 5 cups torn kale
• Dollops of Kale Pesto
1. Dice onions & fennel bulb. Heat oil. Sautee onions & fennel with a few sprinkles of sea salt & pepper for a few minutes until onions are translucent.
2. Add in balsamic vinegar, tomatoes, garlic, broth, thyme, basil & red pepper flakes. Cover & simmer for like 20-30 minutes.
3. Add in tortellini & kale, then let simmer for a few more minutes.
4. All finished, top of with your favorite pesto & wallah!