Hearty tortellini and vegetable soup

Soup takes something like main meal status in this hearty tortellini and vegetable recipe.

The ingredient of Hearty tortellini and vegetable soup

1. 1 tbsp olive oil
2. 1 brown onion, finely chopped
3. 2 garlic cloves, thinly sliced
4. 2 small carrots, peeled, finely chopped
5. 4 cups (1L) Massel vegetable liquid accrual
6. 400g can Coles Brand diced tomatoes
7. 2 tbsp tomato paste
8. 250g Latina Fresh spinach and ricotta tortellini
9. 100g green beans, trimmed, cut crosswise into 5cm lengths
10. 1 cup (120g) frozen peas
11. 120g pkt Coles Brand Australian baby kale
12. 2 tbsp finely grated parmesan (or vegetarian hard cheese)

The instruction how to make Hearty tortellini and vegetable soup

1. Heat the oil in a large saucepan on top of higher than medium-high heat. ensue the onion, garlic and carrot and cook, stirring, for 2 mins or until garlic is fragrant. grow the stock, tomato and tomato paste and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 5 mins or until soup thickens slightly.
2. build up the tortellini to the soup and cook for 5 mins or until pasta is roughly speaking tender. disturb in the beans and peas and cook for 3 mins or until beans are just tender. grow three-quarters of the kale and move around to combine. Cook for 30 seconds or until kale just wilts.
3. Divide the soup along with serving bowls. summit zenith behind permanent kale and sprinkle similar to parmesan to serve.

Nutritions of Hearty tortellini and vegetable soup

calories: 303.53 calories
fatContent: 8 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 39 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 12 grams protein
cholesterolContent:
sodiumContent: