Lemon Kale Tortellini Soup

Heat olive oil in a large pot over medium heat. Add the diced onion and fennel, and cook for 5-6 minutes or until softened, stirring from time to time.
1 tablespoon olive oil
1 medium onion
1 small fennel bulb
Add the garlic, sage leaves, thyme, and red chili flakes and continue to cook for another minute until fragrant.
4 garlic cloves
2-3 sage leaves
1 tablespoon fresh thyme
¼ red chili flakes
Stir in the chickpeas, sundried tomatoes, and lemon juice. Pour in the chicken stock, bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
1 can (14 oz / 400 g) chickpeas
½ cup sundried tomatoes
Juice of 1 small lemon
6 cups low-sodium chicken stock
Add the tortellini, kale and cream to the pot and cook according to the package instructions (2-3 minutes for fresh tortellini).
1 pound tortellini
2 cups black Tuscan kale
1 cup half and half
Turn off the heat and stir in the grated Parmesan. Adjust the seasoning to taste and serve hot, with extra grated Parmesan on top if you like.
⅓ cup Parmesan
Salt and freshly ground black pepper to taste