Tortellini Soup
Total Time
50 mins
Prep Time
10 mins
Cook Time
40 mins
Rating
4.99 out of 5 stars
(170)
Ingredients
4 servings
- 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
- Kale Pesto
- ½ cup chopped fresh parsley or basil
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Preparation
Step 1
Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
Step 2
Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
Step 3
Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
Step 4
Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
Step 5
Serve in bowls with scoops of kale pesto and fresh parsley for garnish.
Step 6
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Chef's notes
This vegetarian tortellini soup is healthy, comforting, and easy to make! For a vegan variation, substitute your favorite vegan tortellini. I like the Kite Hill brand.
Serve with fresh basil or parsley and a generous scoop of kale pesto.
Pair it with mixed greens tossed in Italian dressing or lemon vinaigrette, or with one of these salad recipes:
Pear Salad with Balsamic and Walnuts, Italian Chopped Salad, Citrus Salad with Fennel and Avocado, Caesar Salad, Shaved Brussels Sprouts Salad, Green Bean Salad, or any of these 19 Best Winter Salad Recipes.
Round out the meal with homemade focaccia or good crusty bread.
