Nourishing Comfort Food: Kale and Chickpea Tortellini Soup

Prep Time 8

Cook Time 35

Total Time 1 10

Servings 5 servings

Calories 300kcal

2 tablespoons olive oil 1 medium onion, finely chopped 3-4 cloves garlic, minced 8 cups vegetable broth 1 bunch kale, stems removed and leaves chopped 1 can (15 oz) chickpeas, drained and rinsed 1/2 cup sundried tomatoes, chopped 2 packages vegan tortellini (used kite hill) 1 cup hummus 1 can (14 oz) full-fat coconut milk 1/4 cup nutritional yeast salt and pepper to taste

in a large soup pot, heat the olive oil over medium heat. add the chopped onions and cook until translucent, about a few minutes.
add minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant. pour in the vegetable broth.
add chopped kale, chickpeas, and sundried tomatoes to the pot and once it comes to a boil, let it cook for about 15-20 minutes on medium heat until the kale is tender.
in a separate pot, cook the vegan tortellini according to the package instructions. once cooked, drain and add to the soup.
stir in hummus, coconut milk, and nutritional yeast. once it comes to a boil, allow the soup to cook for about an additional 10 minutes.