Tortellini Soup Recipe

This Tortellini Soup is a cozy masterpiece, blending tender cheese-filled pasta with a rich, savory broth in just 50 minutes. Each spoonful delivers a comforting mix of velvety textures and robust flavors, perfect for chilly evenings or quick weeknight dinners. The aromatic blend of garlic, herbs, and tomatoes creates a symphony of warmth that’s both satisfying and effortless to prepare.

With only 10 minutes of prep, this soup is a lifesaver for busy days, yet it tastes like it’s been simmering for hours. The pillowy tortellini pairs beautifully with hearty vegetables, offering a delightful balance of soft and chunky bites. It’s a bowl of pure comfort that’s as nourishing as it is delicious, making it a go-to recipe for any occasion.

Ingredients for Tortellini Soup

• 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, to taste
• 2 teaspoons balsamic vinegar
• 2 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 3½ cups vegetable broth
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• ¼ to ½ teaspoon red pepper flakes (adjust to spice preference)
• 9 to 12 ounces cheese tortellini (or vegan tortellini)
• 5 cups torn kale (stems removed)
• ½ cup chopped fresh parsley or basil (for garnish)
• Kale pesto (optional, for serving)

Step-by-Step Instructions

1. Heat the oil: In a large pot, heat the olive oil over medium heat.
2. Sauté the vegetables: Add the onion, carrots, fennel, salt, and a few grinds of pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
3. Add flavor: Stir in the balsamic vinegar, garlic, diced tomatoes, vegetable broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
4. Cook the tortellini: Meanwhile, in a separate pot, cook the tortellini in salted boiling water according to the package instructions until al dente. Drain and set aside.
5. Combine: Add the cooked tortellini and torn kale to the soup. Simmer for 2 more minutes until the kale is wilted.
6. Season: Taste and adjust seasoning with an additional ¼ to ½ teaspoon of salt and a few generous grinds of black pepper.
7. Serve: Ladle the soup into bowls. Top with a scoop of kale pesto (if using) and garnish with chopped parsley or basil. Enjoy!

Perfect Pairings: Sauce and Topping Ideas

Elevate your Tortellini Soup with a dollop of kale pesto for a fresh, herby kick. For a creamy twist, try a swirl of cashew cream or a sprinkle of grated Parmesan. If you’re feeling adventurous, add a drizzle of chili oil for a spicy finish.

Serve It Right: Presentation Tips

Serve this hearty soup in deep bowls to keep it warm longer. Garnish with a handful of chopped parsley or basil for a pop of color. Pair it with a slice of crusty bread or a side salad for a complete, satisfying meal.

Make It Last: Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over medium heat, adding a splash of broth if it thickens. Avoid microwaving the tortellini too long to keep them from becoming mushy.

Mix It Up: Recipe Variations

Swap the cheese tortellini for spinach and ricotta or meat-filled varieties for a different flavor. Use Swiss chard or spinach instead of kale, or add a can of white beans for extra protein. For a richer broth, substitute vegetable broth with chicken broth.

Quick Fixes: Time-Saving Tips

Save time by using pre-chopped veggies or a bagged kale mix. Cook the tortellini directly in the soup during the last 5 minutes to skip an extra pot. If you’re in a rush, use store-bought pesto instead of making your own.

Tortellini Soup

Amy

This Tortellini Soup is a cozy masterpiece, blending tender cheese-filled pasta with a rich, savory broth in just 50 minutes. With only 10 minutes of prep, this soup is a lifesaver for busy days, yet it tastes like it’s been simmering for hours.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Cuisine Italian

Servings 4

Ingredients

  

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• 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

Instructions

 

• 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.
• Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
• 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.
• Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
• Serve in bowls with scoops of kale pesto and fresh parsley for garnish.

Keyword broth, comfort food, soup, tortellini

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