Vegetable Tortellini Soup

Name: Vegetable Tortellini Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tablespoons extra virgin olive oil; 4 garlic cloves; 1 small yellow onion; 2 medium carrots; 2 celery stalks; 1 (28 ounce) can diced tomatoes; 4 cups vegetable broth; ¼ teaspoon dried thyme; ¼ teaspoon oregano; ¾ teaspoon fine sea salt; ¼ teaspoon red pepper flakes; 4 cups torn lacinato kale; 10 ounces cheese tortellini; 1 tablespoon finely chopped fresh basil leaves

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 servings
Course
Soup
Cuisine
Italian, Italian-American Fussion

Vegetable Tortellini Soup

Iris Warren

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This Vegetable Tortellini Soup is a colorful and comforting healthy recipe packed full of veggies, savory herbs, Tuscan kale and cheese tortellini. An easy vegetarian soup recipe ready in just 45 minutes, with tips on how to store and freeze.

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Ingredients

Servings

1 tablespoons extra virgin olive oil
4 garlic cloves minced
1 small yellow onion diced (about ½ cup)
2 medium carrots sliced into about 1/2” rounds (about 1 cup)
2 celery stalks diced (about 1 cup)
1 (28 ounce) can diced tomatoes
4 cups vegetable broth
¼ teaspoon dried thyme
¼ teaspoon oregano
¾ teaspoon fine sea salt to taste
¼ teaspoon red pepper flakes
4 cups torn lacinato kale
10 ounces cheese tortellini refrigerated or frozen
1 tablespoon finely chopped fresh basil leaves

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Instructions

In a large pot over medium heat, add oil, garlic, onion, carrots and celery. Cook down for about 5-7 minutes, stirring frequently.
Add in canned tomatoes (and their juices), vegetable broth, seasoning, salt and red pepper flakes. Turn heat to high, allowing the mixture to come to a boil, then reduce heat to medium-low and simmer for about 20 minutes, until vegetables are tender. During the last 5 minutes of cooking, stir in the torn kale.
Add in tortellini, stir and cook for 4 minutes, until tortellini is soft.
Stir in fresh basil, taste test for more salt or heat, and serve with favorite loaf of bread, grated parmesan cheese, or more fresh herbs.

Notes

Storing in the Fridge: Remove the tortellini from the broth and set them in a separate container. Store the remaining soup in another airtight container and place the two containers side-by-side in the fridge for up to 4 days.
Freezer Storage: Cook just as directed, but do not add the tortellini. Cool completely, transfer to a freezer safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating Instructions: Place the soup in a saucepan over medium heat and bring up to a gentle boil, stirring occasionally. Add the tortellini back in. If reheating with uncooked tortellini, boil until the tortellini is cooked through.