Tortellini Soup is a delicious and uncomplicated meal that can be prepared in just half an hour. Bursting with color and nutrition, this dish works for vegetarians diets too.
You will be surprised at how quickly this Tortellini Soup comes together. Simply allow the soup to simmer for 20 minutes. To finish, add in the kale and tortellini, continue cooking for another 5-10 minutes.
This soup has warm and comforting flavors, making it perfect on a chilly day.
Variations For The Soup:
Broth: Vegetable, Chicken, or Beef Broth
Tortellini: There are many types to choose from, such as: Vegan, Gluten-Free, Vegetable, Cheese, Meat Based and many more.
Greens: Make the soup your own, you can substitute the kale for any sturdy green. Such as: Collard Greens, Spinach, Cabbage, Chard, or Escarole.
Tortellini Soup is great any day of the week. Serve it with your favorite crusty bread, or try our Quick No-Knead Bread recipe.
Try making my homemade Kale Tortellini Soup and let us know what you think of the recipe in the comment section below.
Some of our other recipes
If you like our Tortellini Soup recipe, please let us know by commenting or star rating it. We always appreciate hearing from you. Plus the star ratings helps us develop our website through google search. Thanks ~ Karol
Learn more about the nutrients found in dark green vegetables from this article from the USDA.
Tortellini Soup
Equipment
- large kettle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrot, sliced
- 1/2 teaspoon salt
- freshly ground pepper
- 2 teaspoons balsamic vinegar
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 28-ounce can diced tomatoes
- 4 cups broth (vegetable, chicken, or beef)
- 3/4 teaspoon dried thyme leaves
- 1/4-1/2 teaspoon red pepper flakes
- 9-12 ounces cheese tortellini or vegan tortellini,
- 5 cups torn kale, steamed prior to adding to soup (if putting in raw, add time to cook time)
Instructions
- Heat the oil in large pot over medium-high heat. Add the onion and carrots, salt and pepper. Cook for 2-3 minutes.
- Add the balsamic vinegar, garlic, tomatoes, broth thyme leaves and red pepper flakes. Cover and simmer for 20 minutes,
- Meanwhile, steam the kale in a pot with a little water. Once wilted and tender set aside.
- When the carrot are tender, add in the tortellini and cook according to time on the package. Stir in the kale and simmer for another couple minutes.
- Season to taste with salt and pepper. Serve with your favorite crusty bread.
I’m making this for the second time. It is cold and snowing outside and this will be perfect for dinner tonight!
Melanie
This has become our favorite soup.. made it several times and it is always a hit with my husband and kids. We made it last week for company and everyone liked it…and asked for the recipe. That’s always proof of a google recipe..
Claire
I’ve made this a couple of times this month, it’s my husband’s favorite! The soup along with your no knead bread recipe makes for a nice simple, nutritious meal.
Stephanie M.