Tortellini Soup
User Reviews
5.0
606 reviews
Excellent
Tortellini Soup
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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.
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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
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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.
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Genuine Reviews
User Reviews
Overall Rating
5.0
606 reviews
Excellent
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