Easy Tortellini Soup

1Cook onions and carrots: Heat the oil in a large pot, such as a Dutch oven, over medium heat. Add the onions and carrots, then cook, stirring occasionally, until they soften, about 5 minutes.

2Add zucchini and spices: Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.

3Simmer: Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.

4Add tortellini and kale: Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this adds a creamy texture to the broth, but you can skip it if you prefer a plain broth).

5To finish: Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated parmesan cheese scattered on top (optional).