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.

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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.