Tortellini Soup
User Reviews
5
Tortellini Soup
Description
Tortellini Soup highlights cheese tortellini simmered in a vegetable broth enriched with diced tomatoes, extra-virgin olive oil, onion, carrot, and fennel. The inclusion of fresh thyme and red pepper flakes adds subtle herbal and spicy notes, complemented by balsamic vinegar's mild acidity. Garlic infuses the base along with sea salt and fresh black pepper adjustment after simmering.
Cheese-filled tortellini provide a soft, slightly chewy texture contrasted with kale's slightly crisp leaves added near the end, with the soup finished with kale pesto and fresh parsley for brightness and herbal aroma. The cooking method involves simmering vegetables first, then introducing pasta and greens just before serving to retain texture.
This soup serves well as a comforting lunch or light dinner with enough heartiness from the tortellini and greens without heaviness. It can be garnished as preferred, making it functional and adaptable for home cooks.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, medium
- 2 carrot chopped, medium
- 1 fennel bulb diced
- ½ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- 2 teaspoons balsamic vinegar
- 2 garlic minced, cloves
- 1 (28-ounce) can diced tomatoes
- 3½ cups vegetable broth
- 1 tablespoon thyme fresh leaves
- ¼ to ½ teaspoon red pepper flakes
- 9 to 12 ounces cheese tortellini or vegan tortellini
- 5 cups kale torn
- kale pesto
- ½ cup parsley chopped, fresh, 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.
User Reviews
Overall Rating
5
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