This hearty and comforting tortellini soup is the perfect warm-up meal for cold days. Packed with veggies, cheesy pasta, and aromatic herbs, it delivers on flavor while being quick and easy to make.

Why You’ll Love This Recipe

• Cozy, flavorful, and veggie-packed
• Ready in under an hour
• Easily customizable for vegan or gluten-free diets
• Great for leftovers and meal prep
• Pairs well with salads and bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 1 fennel bulb, diced
• 1/2 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 2 teaspoons balsamic vinegar
• 2 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 3 1/2 cups vegetable broth
• 1 tablespoon fresh thyme leaves
• 1/4 to 1/2 teaspoon red pepper flakes
• 9 to 12 ounces cheese tortellini (or vegan tortellini)
• 5 cups torn kale
• Kale pesto, for serving (optional)
• 1/2 cup chopped fresh parsley or basil (for garnish)

Directions

1. Heat oil in a large pot over medium heat. Add onion, carrots, fennel, salt, and pepper. Cook, stirring, until softened, about 8 minutes.
2. Stir in balsamic vinegar and garlic. Add diced tomatoes with juice, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes.
3. Meanwhile, cook the tortellini in a pot of salted boiling water until al dente. Drain.
4. Add cooked tortellini and torn kale to the soup pot. Simmer for 2 minutes more.
5. Taste and adjust seasoning with additional salt and pepper.
6. Serve hot, garnished with kale pesto and chopped herbs.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

• Swap kale for spinach or Swiss chard
• Use red wine vinegar if you’re out of balsamic
• Add Italian sausage or chickpeas for extra protein
• Use rice or another pasta if tortellini isn’t available
• Try different pestos (basil, walnut, arugula) for garnish

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave. Add more broth if the soup thickens.

FAQs

Can I use frozen tortellini?

Yes, cook according to package directions before adding to the soup.

What can I use instead of kale?

Spinach, Swiss chard, or collard greens work well.

Is this soup vegan?

Use vegan tortellini and skip or replace cheese with plant-based pesto.

Can I freeze tortellini soup?

Not recommended, as pasta can become mushy. Freeze the broth and veggies separately.

What type of tomatoes should I use?

Diced canned tomatoes with their juices work best for a flavorful broth.

Can I skip fennel?

Yes, leeks or celery are good substitutes.

What can I use instead of tortellini?

Ravioli, gnocchi, or even rice or barley.

How spicy is the soup?

It’s mildly spicy. Adjust red pepper flakes to your preference.

Can I make this ahead of time?

Yes, just add the tortellini and kale before serving to avoid overcooking.

What sides go well with this soup?

Focaccia, crusty bread, or a crisp green salad make excellent companions.

Conclusion

Tortellini soup is a nourishing, comforting dish that’s easy to prepare and packed with flavor. Whether you’re snowed in or just craving something warm and hearty, this soup is sure to satisfy with every spoonful.

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