This flavorful soup is perfect for fall and easy to prepare, making it a crowd-pleaser, especially when served with grilled cheese. The tortellini is cooked separately, which is ideal for reheating the next day.
1: Over medium-high heat in a dutch oven or large pot, sauté the carrots, onion, and celery with a drizzle of olive oil, 1 tsp kosher salt, and 1/4 tsp black pepper.
2: Cook for 10-15 minutes, until the veggies have softened.
3: Squeeze out your roasted garlic cloves into the softened veggies.
4: Add the marinara sauce and vegetable stock.
5: Stir everything together and let simmer for 30 minutes on low.
6: If you want the kale, add it in now.
7: Cook the tortellini according to package instructions, drain and set aside.
8: Pour your bowl of soup, add the tortellini, and top with grated parmesan cheese.
