Why You’ll Love Tortellini Soup Recipe
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It’s quick and easy — from start to finish in about 50 minutes.
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It’s full of vegetables, making it nourishing and satisfying without being heavy.
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The use of cheese tortellini adds a comforting pasta twist that kids and adults alike will enjoy.
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The addition of a light tang from balsamic vinegar and the fresh brightness of kale make it more than just a basic soup — it has flavor depth.
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It’s versatile: you can swap in vegan tortellini or substitute vegetables to accommodate dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 (including juices)
3½ cups vegetable broth
1 tablespoon fresh thyme leaves
¼ to ½ teaspoon red pepper flakes
9 to 12 ounces cheese tortellini (or vegan cheese tortellini for a vegan version)
5 cups torn kale leaves
½ cup chopped fresh parsley or basil
Kale pesto (for serving, optional but recommended)
Directions
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Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, diced fennel, ½ teaspoon sea salt and some black pepper. Cook, stirring, until the vegetables begin to soften — about 8 minutes.
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Stir in the balsamic vinegar and garlic. Then add the diced tomatoes (with their juices), vegetable broth, fresh thyme leaves and red pepper flakes. Cover and bring to a simmer. Simmer for about 30 minutes, or until the vegetables are tender.
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In the meantime, prepare the tortellini in a separate pot of salted boiling water according to the package directions until al dente. Drain.
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Add the cooked tortellini and the torn kale leaves to the vegetable‑tomato broth. Simmer for about 2 more minutes until the kale is wilted and everything is heated through.
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Season to taste with additional salt (about ¼‑½ teaspoon more) and pepper.
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Ladle the soup into bowls. Garnish each bowl with chopped fresh parsley or basil and a generous scoop of kale pesto if desired.
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Serve immediately.
Servings and timing
Serves: 4 people
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Variations
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Swap the cheese tortellini for a vegan cheese tortellini to make the soup vegan‑friendly.
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Use spinach instead of kale if you prefer a milder green.
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Add cooked Italian sausage or chopped chicken for a non‑vegetarian version.
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Omit the fennel if you’re not a fan and substitute with leeks or additional carrots.
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To increase the heat, use more red pepper flakes or a swirl of hot chili oil.
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Use fresh tomatoes (diced) in place of canned when in season, and adjust the broth accordingly.
Storage/Reheating
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Storage: After cooling, transfer the soup to an airtight container and refrigerate for up to 3–4 days.
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Freezing: Tortellini soups with pasta tend to soften when frozen and reheated, but you may freeze the broth portion (without tortellini or kale) for up to 2 months. Thaw, cook fresh tortellini and kale, then combine when ready to eat.
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Reheating: Gently reheat on the stovetop over low‑medium heat until hot, stirring occasionally. If the soup has thickened in the fridge, add a splash of vegetable broth or water to loosen it. Add the kale pesto garnish fresh just before serving.
FAQs
What kind of tortellini should I use?
You can use fresh or frozen cheese tortellini — whichever you can find. For a vegan version, choose a vegan‑cheese tortellini.
Can I use a different green instead of kale?
Yes — spinach, Swiss chard, or even baby kale work well. Just add them toward the end so they wilt gently without overcooking.
Can I make this soup ahead of time?
You can prep the vegetable base and broth ahead, then cook the tortellini and kale fresh when ready to serve for best texture. If fully assembled ahead, expect softer‑textured pasta.
How spicy is this soup?
It’s mildly spiced with ¼ to ½ teaspoon red pepper flakes — you can adjust up or down depending on your pepper preference.
Can I add meat to make it non‑vegetarian?
Yes — cooked Italian sausage, diced chicken breast, or shredded rotisserie chicken would all be good additions. Just stir in toward the end to warm through.
What can I serve with this soup?
It pairs nicely with crusty bread or focaccia, and a simple side salad. The fresh herbs and pesto garnish also elevate the meal without making it heavy.
Can I freeze the entire soup?
You can freeze it, but the pasta may become very soft upon reheating. For best results, freeze the broth and vegetables, then cook tortellini fresh when you plan to serve.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3‑4 days. When reheating, add a little extra broth or water if it’s thickened.
Can I leave out the fennel?
Yes — if you’re not a fan of fennel’s slight anise flavor you can substitute with leeks, celery, or simply add more carrots and onion.
How can I make this gluten‑free?
Use a gluten‑free tortellini (many stores now stock gluten‑free pasta versions) and ensure your vegetable broth and canned tomatoes don’t contain hidden gluten ingredients.
Conclusion
This tortellini soup brings together warmth, comfort, and fresh vegetables in one satisfying bowl. With minimal effort and wholesome ingredients, it’s a great choice for a cozy weeknight dinner or a make‑ahead meal for busy days. Feel free to tweak it to suit your dietary preferences and enjoy the rich flavors with a fresh garnish of herbs and optional kale pesto to finish.
Tortellini Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This cozy Tortellini Soup is a hearty and flavorful dish made with cheesy tortellini, tender vegetables, and a rich tomato broth. Perfect for a quick and comforting weeknight dinner.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/1 small yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- ½ teaspoon sea salt, more to taste
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 (28-ounce) can diced tomatoes
- 4 cups vegetable broth
- ½ teaspoon dried thyme
- ¼ to ½ teaspoon red pepper flakes
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups chopped kale
- Juice of ½ lemon
- Chopped fresh parsley, optional for garnish
- Grated Parmesan cheese, optional for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of pepper. Sauté for 8 minutes, or until the vegetables begin to soften.
- Add the garlic, stir, and cook for 1 minute, until fragrant.
- Add the tomatoes, vegetable broth, thyme, and red pepper flakes. Simmer for 20 minutes, until the vegetables are tender and the broth is flavorful.
- Add the tortellini and cook for 2 to 4 minutes, or according to the package instructions, until tender.
- Stir in the kale and cook for 1 to 2 minutes, until wilted.
- Remove from heat and stir in the lemon juice. Season to taste with salt and pepper.
- Serve garnished with parsley and Parmesan, if using.
Notes
- Use cheese tortellini or your favorite kind—spinach or mushroom-filled options work well too.
- For added protein, consider adding white beans or shredded rotisserie chicken.
- This soup is best enjoyed fresh but can be stored in the fridge for up to 3 days.
- Add more broth when reheating if it thickens up.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg
