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–+ servings
Tortellini Soup Recipe
Amy

Tortellini Soup

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Cuisine: Italian
Ingredients Method

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
Kale Pesto
  • ½ cup chopped fresh parsley or basil

Method
 

  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.
  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.
  3. Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente.
  4. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
  5. Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
  6. Serve in bowls with scoops of kale pesto and fresh parsley for garnish.
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