One of the secrets behind this cozy tortellini and vegetable soup is the parmesan-infused broth. By simmering a parmesan rind in the vegetable broth, the entire soup gets hit with cheesy, salty goodness. You may never go back to plain vegetable broth after trying it.
Follow our instructions for best results!
Heat oil in a large dutch oven. Add onion, garlic and parmesan rind. Sauté until translucent (3-4 minutes).
Add in carrots along with tomato paste and seasoning (oregano, red pepper flakes, salt and pepper). Sauté for 3-4 minutes.
Stir in diced tomatoes and broth. Cover and let it simmer until thickened and reduced 6-8 minutes.
Add in tortellini and kale. Cook on low for 3-4 minutes. Remove from heat, stir in lemon juice, fresh cilantro and grated parmesan cheese.