Hearty Tortellini Soup

INGREDIENTS

2 tbsp

olive oil

2 cups

chopped yellow onion (about 1 large)

2 cups

chopped fennel bulb (about 1 large)

1/4 cup

minced fresh garlic

pkg. sliced cremini mushrooms

2 tbsp

unsalted tomato paste

8 cups

unsalted vegetable stock

4 cups

water

1 tsp

freshly ground black pepper

3/4 tsp

kosher salt

2 15 ounce cans

fire-roasted diced tomatoes, undrained

2 15 ounce cans

unsalted chickpeas, rinsed and drained

6 cups

stemmed, chopped curly kale

1 1/2

pkg. whole-wheat 3-cheese tortellini

1 1/2 tbsp

red wine vinegar

1/3 cup

chopped fresh flat-leaf parsley