Print

Tortellini Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty and flavorful tortellini soup is perfect for chilly nights. Made with cheesy tortellini, fresh vegetables, and a rich tomato broth, it’s topped with a vibrant kale pesto for an extra boost of flavor.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Soups
  • Method: Simmered
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium carrots, chopped

1 fennel bulb, diced

½ 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

3½ cups vegetable broth

1 tablespoon fresh thyme leaves

¼ to ½ teaspoon red pepper flakes

9 to 12 ounces cheese tortellini (or vegan tortellini)

5 cups torn kale (or substitute spinach)

For Serving: Kale pesto

½ cup chopped fresh parsley or basil

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, fennel, salt, and pepper. Cook, stirring, for about 8 minutes until softened.
  2. Add balsamic vinegar, garlic, diced tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes.
  3. Meanwhile, cook tortellini in a separate pot of salted boiling water until al dente. Drain and set aside.
  4. Add cooked tortellini and kale to the soup and simmer for an additional 2 minutes until kale is wilted.
  5. Season the soup with more salt and pepper to taste.
  6. Serve hot with a scoop of kale pesto and a sprinkle of fresh parsley or basil.

Notes

  • Spinach can be substituted for kale.
  • Vegan tortellini can be used for a dairy-free version.
  • Soup can be stored in the fridge for up to 4 days. For best texture, store tortellini separately.
  • Add red wine vinegar as a substitute for balsamic if needed.

Nutrition

Find it online: https://cheftinaskitchen.com/tortellini-soup/