In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once shimmering, add 1 diced yellow onion, 2 chopped carrots, and 1 diced fennel bulb. Sprinkle in ½ teaspoon sea salt and freshly ground black pepper. Stir and cook for about 8 minutes until the vegetables are softened and fragrant.

Stir in 2 teaspoons of balsamic vinegar and 2 minced garlic cloves, cooking for an additional minute.

Incorporate 1 (28-ounce) can of diced tomatoes (with juices) along with 3½ cups of vegetable broth into the pot. Add 1 tablespoon of fresh thyme leaves and ¼ to ½ teaspoon red pepper flakes, adjusting to your spice preference. Bring this mixture to a gentle simmer, then cover and let it cook for 30 minutes.

While the soup simmers, bring a separate pot of salted water to a boil. Add 9 to 12 ounces of cheese tortellini and cook according to the package instructions until al dente, generally about 3 to 5 minutes. Once cooked, drain and set aside.

With the broth ready, add the cooked tortellini and 5 cups of torn kale leaves to the simmering soup. Stir gently and let everything cook together for an additional 2 minutes.

Before serving, taste your Tortellini Soup and adjust the seasoning with more sea salt and black pepper to your liking.

Ladle the steaming Tortellini Soup into bowls and garnish with ½ cup of chopped fresh parsley or basil. If desired, add a drizzle of kale pesto for an extra layer of flavor. Serve hot.