Tortellini Vegetable Soup - JFC International

Ingredients

• ¼ cup extra virgin olive oil
• 1 yellow onion, chopped
• 6 carrots, chopped
• 4 celery stalks, chopped
• 3 cloves garlic, minced
• 2 Tbsp. fresh thyme leaves
• 1 Tbsp. dried basil
• 1 Tbsp. dried oregano
• 1 ½ tsp. fennel seeds
• 1 tsp. smoked paprika
• kosher salt and black pepper, to taste
• 2 Tbsp. tomato paste
• ½ cup dry white wine
• 6 cups vegetable broth
• 1 pinch of crushed red pepper flakes
• 1 can Dynasty Baby Corn, drained
• 5 cups roughly chopped kale
• ½ cup whole milk
• ⅓ cup grated parmesan cheese
• 1 lb. fresh cheese tortellini
• heavy cream for topping
• chopped chives for garnish