Soup takes on main meal status in this hearty tortellini and vegetable recipe.
- Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic and carrot and cook, stirring, for 2 mins or until garlic is fragrant. Add 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.
- Add the tortellini to the soup and cook for 5 mins or until pasta is almost tender. Stir in the beans and peas and cook for 3 mins or until beans are just tender. Add three-quarters of the kale and stir to combine. Cook for 30 seconds or until kale just wilts.
- Divide the soup among serving bowls. Top with remaining kale and sprinkle with parmesan to serve.
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