Introduction: Can a Comforting, Veggie-Packed Soup Be Ready in Just 50 Minutes?
Craving a warm, hearty soup that’s both healthy and bursting with Italian flavors? The Tortellini Soup, rated 4.99 from 203 votes, is your answer! This vegetarian recipe combines cheese-filled tortellini, tender vegetables, and a savory tomato broth, finished with vibrant kale and a dollop of kale pesto. Wondering how to create this restaurant-quality soup at home in just 50 minutes for a delicious meal for 4? Follow along, and I’ll guide you through every step to make this easy, crowd-pleasing dish that’s perfect for weeknight dinners, cozy evenings, or meal prep!
Overview: Why This Recipe Rocks
The Tortellini Soup is a quick, comforting vegetarian dish that delivers rich, Italian-inspired flavors in a one-pot meal. It’s healthy, versatile, and simple to prepare. Here’s why it’s a standout:
- Time Requirement: About 50 minutes total (10 minutes prep, 40 minutes cooking).
- Difficulty Level: Easy! If you can chop veggies and simmer a soup, you’re set.
- Why It’s Awesome: This soup uses pantry staples and fresh produce to create a flavorful, filling meal with minimal effort. It’s versatile (vegan option available), serves 4 generously, and is ideal for healthy dinners, vegetarian meals, or freezer-friendly leftovers. Plus, it’s a one-pot dish (for the soup base), keeping cleanup simple!
With its vibrant colors and cheesy tortellini, this soup is as appetizing as it is delicious. Let’s get cooking!
Essential Ingredients
To make Tortellini Soup for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:
- Extra-Virgin Olive Oil (2 tbsp): Creates a rich base for sautéing.
- Yellow Onion (1 medium, diced): Adds sweet, savory depth.
- Carrots (2 medium, chopped): Brings sweetness and texture.
- Fennel Bulb (1, diced): Provides a subtle anise-like flavor.
- Sea Salt (½ tsp, plus more to taste): Enhances overall flavor.
- Freshly Ground Black Pepper: Adds a mild kick.
- Balsamic Vinegar (2 tsp): Offers tangy, sweet depth.
- Garlic Cloves (2, minced): Provides aromatic flavor.
- Diced Tomatoes (1 can, 28 oz): Forms the rich, tomatoey base.
- Vegetable Broth (3½ cups): Creates a savory broth.
- Fresh Thyme Leaves (1 tbsp): Adds earthy, herbal notes.
- Red Pepper Flakes (¼ to ½ tsp): Brings adjustable heat.
- Cheese Tortellini (9–12 oz, or vegan tortellini): Adds hearty, cheesy bites.
- Kale (5 cups, torn): Provides nutrient-rich greens.
- Kale Pesto (for serving): Adds a vibrant, garlicky topping.
- Chopped Fresh Parsley or Basil (½ cup, for garnish): Brings a fresh, colorful finish.
Substitutions and Variations:
- Tortellini: Use vegan tortellini (e.g., Kite Hill brand, as noted) for a vegan version or swap with ravioli or small pasta like ditalini.
- Fennel: Replace with celery or omit for a simpler flavor.
- Kale: Swap with spinach, Swiss chard, or arugula.
- Tomatoes: Use fire-roasted diced tomatoes for smokiness or 3½ cups fresh diced tomatoes.
- Broth: Substitute with chicken broth for a non-vegetarian version or low-sodium broth.
- Vegan: Use vegan tortellini and vegan pesto (as noted).
- Gluten-Free: Use gluten-free tortellini and ensure broth is gluten-free (check labels).
- Spicy Kick: Increase red pepper flakes or add a diced chili pepper.
Why These Ingredients Matter: The tortellini adds protein and heartiness, while the vegetables and broth create a nutrient-rich, savory base. The kale pesto and fresh herbs elevate the dish, making it a balanced, flavorful meal perfect for vegetarian or vegan diets.
Step-by-Step Instructions
Let’s make Tortellini Soup step by step. It’s so simple, you’ll feel like a pro chef in no time!
Step 1: Sauté the Vegetables
- In a large pot or Dutch oven, heat 2 tbsp extra-virgin olive oil over medium heat.
- Add 1 diced medium yellow onion, 2 chopped medium carrots, 1 diced fennel bulb, ½ tsp sea salt, and a few grinds of black pepper.
- Cook, stirring occasionally, for about 8 minutes, until the vegetables begin to soften.
Tip: Dice vegetables uniformly for even cooking, and stir frequently to prevent sticking.
Step 2: Build the Broth
- Add 2 tsp balsamic vinegar, 2 minced garlic cloves, 1 can (28 oz) diced tomatoes, 3½ cups vegetable broth, 1 tbsp fresh thyme leaves, and ¼ to ½ tsp red pepper flakes.
- Cover and simmer for 30 minutes, until the vegetables are tender.
Tip: Keep the simmer gentle to meld flavors without overcooking the vegetables.
Step 3: Cook the Tortellini
- In a separate pot of salted boiling water, cook 9–12 oz cheese tortellini (or vegan tortellini) according to package instructions until al dente (typically 3–5 minutes).
- Drain and set aside.
Tip: Cook tortellini separately to prevent it from absorbing too much broth and becoming mushy.
Step 4: Finish the Soup
- Add the cooked tortellini and 5 cups torn kale to the soup.
- Simmer for 2 minutes, until the kale is wilted.
- Season to taste with an additional ¼ to ½ tsp salt and a few generous grinds of black pepper.
Tip: Add kale and tortellini at the end to maintain their texture and vibrant color.
Step 5: Serve
- Ladle the soup into bowls and top each with a scoop of kale pesto and a sprinkle of ½ cup chopped fresh parsley or basil.
- Serve hot.
Tip: Serve immediately to enjoy the tortellini’s texture and the pesto’s fresh flavor.
Assembly: Serving the Perfect Tortellini Soup
Your Tortellini Soup is ready to warm hearts and bellies! Here’s how to make it look as vibrant as it tastes:
- Serving: Ladle generous portions into bowls, ensuring a mix of tortellini, vegetables, and broth. Serve family-style for a cozy vibe or in individual bowls for a polished look.
- Presentation Tips:
- Garnish with a dollop of kale pesto and a sprinkle of parsley or basil for a pop of color.
- Serve in deep, rustic bowls to highlight the hearty ingredients and vibrant broth.
- Drizzle with a touch of olive oil for a glossy, appetizing finish.
- Serving Ideas: Pair with crusty bread, garlic toast, or a Caesar salad. A glass of white wine like Pinot Grigio, sparkling water with lemon, or herbal tea complements the Italian flavors.
Pro Tip: For an extra touch, serve with a side of warm focaccia or a sprinkle of Parmesan (if not vegan) for added richness.
Storage and Make-Ahead Tips
This Tortellini Soup is great for leftovers and meal prep. Here’s how to keep it tasty:
- Storage:
- Store leftover soup in an airtight container in the fridge for up to 4 days. Store tortellini separately if possible to maintain texture.
- Freezing:
- Freeze the soup base (without tortellini or kale) in a zip-top bag for up to 3 months. Thaw in the fridge overnight, reheat, and add freshly cooked tortellini and kale when serving.
- Freezing with tortellini may soften the pasta upon reheating.
- Reheating:
- Reheat in a saucepan over medium heat for 5–7 minutes, stirring occasionally, until hot (165°F internal temperature).
- Add a splash of broth or water if the soup thickens too much.
- Microwave in 1-minute bursts, stirring in between, but stovetop reheating retains the best texture.
- Make-Ahead Tips:
- Chop vegetables and measure ingredients up to a day ahead; store in the fridge.
- Prepare the soup base (without tortellini or kale) a day in advance; refrigerate, then reheat and add tortellini and kale before serving.
- Make kale pesto in advance and store in the fridge for up to 3 days.
Tip: Add fresh parsley, basil, or pesto after reheating to revive the flavors.
Recipe Variations
The Tortellini Soup is super versatile. Here are some fun ways to mix it up:
- Vegan: Use vegan tortellini (e.g., Kite Hill) and vegan pesto (as noted).
- Gluten-Free: Use gluten-free tortellini and ensure broth is gluten-free (check labels).
- Protein Boost: Add cooked Italian sausage, chicken, or white beans for a non-vegetarian version.
- Veggie Add-Ins: Include diced zucchini, mushrooms, or bell peppers.
- Spicy Kick: Increase red pepper flakes or add a splash of hot sauce.
- Creamy Twist: Stir in ¼ cup heavy cream or a dollop of cream cheese at the end (non-vegan).
Mix and match to suit your taste or pantry staples!
Conclusion: A Cozy, Italian Comfort Classic
The Tortellini Soup is a quick, comforting meal that brings vibrant, Italian-inspired flavors to your table in just 50 minutes. With cheesy tortellini, hearty vegetables, and a zesty kale pesto topping, it’s perfect for weeknight dinners, cozy evenings, or vegetarian meals. Try it as is or add your own spin—maybe some extra veggies or spice? Share your creations with us! Grab your pot, gather your ingredients, and enjoy every warm, delicious spoonful!
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Tortellini Soup
Description
Craving a warm, hearty soup that’s both healthy and bursting with Italian flavors? The Tortellini Soup, rated 4.99 from 203 votes, is your answer! This vegetarian recipe combines cheese-filled tortellini, tender vegetables, and a savory tomato broth, finished with vibrant kale and a dollop of kale pesto.
Ingredients
To make Tortellini Soup for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:
- Extra-Virgin Olive Oil (2 tbsp): Creates a rich base for sautéing.
- Yellow Onion (1 medium, diced): Adds sweet, savory depth.
- Carrots (2 medium, chopped): Brings sweetness and texture.
- Fennel Bulb (1, diced): Provides a subtle anise-like flavor.
- Sea Salt (½ tsp, plus more to taste): Enhances overall flavor.
- Freshly Ground Black Pepper: Adds a mild kick.
- Balsamic Vinegar (2 tsp): Offers tangy, sweet depth.
- Garlic Cloves (2, minced): Provides aromatic flavor.
- Diced Tomatoes (1 can, 28 oz): Forms the rich, tomatoey base.
- Vegetable Broth (3½ cups): Creates a savory broth.
- Fresh Thyme Leaves (1 tbsp): Adds earthy, herbal notes.
- Red Pepper Flakes (¼ to ½ tsp): Brings adjustable heat.
- Cheese Tortellini (9–12 oz, or vegan tortellini): Adds hearty, cheesy bites.
- Kale (5 cups, torn): Provides nutrient-rich greens.
- Kale Pesto (for serving): Adds a vibrant, garlicky topping.
- Chopped Fresh Parsley or Basil (½ cup, for garnish): Brings a fresh, colorful finish.
Substitutions and Variations:
- Tortellini: Use vegan tortellini (e.g., Kite Hill brand, as noted) for a vegan version or swap with ravioli or small pasta like ditalini.
- Fennel: Replace with celery or omit for a simpler flavor.
- Kale: Swap with spinach, Swiss chard, or arugula.
- Tomatoes: Use fire-roasted diced tomatoes for smokiness or 3½ cups fresh diced tomatoes.
- Broth: Substitute with chicken broth for a non-vegetarian version or low-sodium broth.
- Vegan: Use vegan tortellini and vegan pesto (as noted).
- Gluten-Free: Use gluten-free tortellini and ensure broth is gluten-free (check labels).
- Spicy Kick: Increase red pepper flakes or add a diced chili pepper.
Why These Ingredients Matter: The tortellini adds protein and heartiness, while the vegetables and broth create a nutrient-rich, savory base. The kale pesto and fresh herbs elevate the dish, making it a balanced, flavorful meal perfect for vegetarian or vegan diets.
Instructions
Step 1: Sauté the Vegetables
- In a large pot or Dutch oven, heat 2 tbsp extra-virgin olive oil over medium heat.
- Add 1 diced medium yellow onion, 2 chopped medium carrots, 1 diced fennel bulb, ½ tsp sea salt, and a few grinds of black pepper.
- Cook, stirring occasionally, for about 8 minutes, until the vegetables begin to soften.
Tip: Dice vegetables uniformly for even cooking, and stir frequently to prevent sticking.
Step 2: Build the Broth
- Add 2 tsp balsamic vinegar, 2 minced garlic cloves, 1 can (28 oz) diced tomatoes, 3½ cups vegetable broth, 1 tbsp fresh thyme leaves, and ¼ to ½ tsp red pepper flakes.
- Cover and simmer for 30 minutes, until the vegetables are tender.
Tip: Keep the simmer gentle to meld flavors without overcooking the vegetables.
Step 3: Cook the Tortellini
- In a separate pot of salted boiling water, cook 9–12 oz cheese tortellini (or vegan tortellini) according to package instructions until al dente (typically 3–5 minutes).
- Drain and set aside.
Tip: Cook tortellini separately to prevent it from absorbing too much broth and becoming mushy.
Step 4: Finish the Soup
- Add the cooked tortellini and 5 cups torn kale to the soup.
- Simmer for 2 minutes, until the kale is wilted.
- Season to taste with an additional ¼ to ½ tsp salt and a few generous grinds of black pepper.
Tip: Add kale and tortellini at the end to maintain their texture and vibrant color.
Step 5: Serve
- Ladle the soup into bowls and top each with a scoop of kale pesto and a sprinkle of ½ cup chopped fresh parsley or basil.
- Serve hot.
Tip: Serve immediately to enjoy the tortellini’s texture and the pesto’s fresh flavor.
FAQs
1. Can I make this dish gluten-free?
Yes! Use gluten-free tortellini and ensure vegetable broth is gluten-free (check labels).
2. How can I make it vegan?
Use vegan tortellini (e.g., Kite Hill) and vegan pesto (as noted).
3. What are the health benefits of this dish?
This soup offers protein from tortellini, fiber from vegetables, and nutrients from kale, making it a balanced vegetarian meal.
4. Can I use fresh tomatoes?
Yes! Use about 3½ cups diced fresh tomatoes; cook longer to thicken the broth.
5. How do I keep the tortellini from getting soggy?
Cook tortellini separately and add just before serving; store separately for leftovers.
6. Can I use dried thyme?
Yes! Use 1 tsp dried thyme instead of fresh; add with the red pepper flakes.
7. How long does it take to make this dish?
Prep takes about 10 minutes (chopping and prepping), and cooking takes 40 minutes, so you’re done in about 50 minutes.
8. Can I double the recipe?
Yes! Double all ingredients and use a larger pot to serve 8.