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Tortellini Soup

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Course: Soup , Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  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. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
  4. Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
  5. Serve in bowls with scoops of kale pesto and fresh parsley for garnish.
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