Kale and Cheese Tortellini Soup

Saute a diced yellow onion in olive oil until opaque, add 6 pressed garlic cloves, 1 t paprika, 1/2 t fennel seeds, a good pinch of red pepper and 1.5 t salt and pepper each at the end of cooking the onion, stir till fragrant.

Stir in 2 T tomato paste.

Turn up the heat to medium high and add 28 oz can tomato puree and 64 oz veg or chicken stock, bring to a boil.

Add 1 package (or more) store bought cheese tortilini. Cook 2 – 3 minutes.

Add 1. 25 cups heavy cream, 1 bunch curly kale (stems taken off and pieces roughly cut) and 1/4 c dried basil.

When kale is wilted, remove from heat and add juice of 1 lemon.

Taste, add S & P if needed.

Serve with grated parm. Freezes well.