Happy fall y’all! Fall is definitely one of my favorite seasons. Although here in Miami we don’t get that perfect crisp fall weather, I still love all the traditions of pumpkin carving, apple cider, scary movies and my fall FAVORITE recipes! Today I am whipping up Half Baked Harvests Creamy Tortellini Vegetable Soup! It is super easy and delicious, perfect for those crisp, cozy, fall days and nights! Hope you enjoy, and if you make it, tag me in your story!
xx
chef dev
Ingredients-
1/4 cup extra virgin olive oil
1 yellow onion, chopped
2-4 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1-2 teaspoons fennel seeds use to your taste
1 teaspoon smoked paprika
1 pinch crushed red pepper flakes
kosher salt and black pepper
2 tablespoons tomato paste
6 carrots, chopped
4 celery stalks, chopped
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
6 cups low sodium vegetable broth
4-6 cups roughly chopped kale
1/2 cup whole milk or heavy cream
1/3 cup grated parmesan cheese, plus more for serving
1 pound fresh cheese tortellini
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