If you’re craving a comforting bowl that’s bursting with vibrant flavors and nourishing ingredients, this Tortellini Soup with Kale and Fennel in Tomato Broth Recipe is an absolute winner. Imagine tender cheese tortellini swimming in a rich, aromatic tomato broth infused with the subtle anise notes of fennel and the hearty chew of fresh kale. This soup feels like a warm hug on a chilly day, combining earthy vegetables with a touch of brightness from balsamic vinegar and fresh herbs. It’s a dish that’s as satisfying to make as it is to eat, perfect for sharing with friends or enjoying as a cozy solo dinner.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building layers of flavor and texture, making this soup both hearty and vibrant. From the sweet undertones of diced fennel to the gentle heat of red pepper flakes, each element ensures your bowl is bursting with personality and color.
- Extra-virgin olive oil: The foundation for sautéing, it brings a smooth richness and helps unlock the sweetness of the vegetables.
- Yellow onion: Adds natural sweetness and depth when cooked down gently.
- Carrots: Provide a subtle earthiness and a bit of tender crunch.
- Fennel bulb: Offers a delicate anise flavor that adds intrigue to the tomato broth.
- Sea salt: Essential for enhancing all the flavors throughout the soup.
- Freshly ground black pepper: Adds a mild kick and warmth to balance the sweetness.
- Balsamic vinegar: Brings brightness and a slight tang that lifts the broth beautifully.
- Garlic cloves: Infuses the soup with savory depth and aromatic appeal.
- Diced tomatoes (28-ounce can): The heart of your broth, bringing acidity and a rich tomato base.
- Vegetable broth: Keeps things light yet flavorful and infuses the soup with savory goodness.
- Fresh thyme leaves: Add an earthy, herbal note that rounds out the soup perfectly.
- Red pepper flakes: Offer just the right hint of heat to keep things interesting.
- Cheese tortellini (9 to 12 ounces): Creates an indulgent, tender bite that makes the soup feel like a meal.
- Kale: Brings a hearty texture, vibrant green color, and a healthy dose of nutrients.
- Kale pesto: A fresh, herby topping that adds extra depth and fresh greens to every spoonful.
- Fresh parsley or basil: Perfect for garnish, adding a pop of color and fresh herbal notes.
How to Make Tortellini Soup with Kale and Fennel in Tomato Broth Recipe
Step 1: Sauté Your Vegetables
Start by heating the extra-virgin olive oil in a large pot over medium heat. Add diced onion, chopped carrots, diced fennel, sea salt, and a few turns of black pepper. Stir them occasionally and cook until the vegetables soften and their natural sweetness emerges, about eight minutes. This step builds the flavorful base of your soup, so take the time to let those veggies get cozy and tender.
Step 2: Build the Tomato Broth
Next, pour in balsamic vinegar and add minced garlic, canned diced tomatoes, vegetable broth, fresh thyme, and red pepper flakes. Stir everything together, cover the pot, and let it simmer gently for 30 minutes. This slow cooking process lets all the flavors marry, creating a broth that’s deeply aromatic with just the right balance of sweet, savory, and bright notes.
Step 3: Cook the Tortellini and Add the Kale
While your broth is simmering, cook the cheese tortellini separately in a pot of salted boiling water until al dente, usually just a few minutes. Drain and set aside. Towards the end of the simmer, add the cooked tortellini and torn kale leaves directly into the pot with the tomato broth. Let it simmer for an extra two minutes to soften the kale slightly while keeping it vibrant and fresh.
Step 4: Final Seasoning
Give your soup a taste and adjust the seasoning with an additional ¼ to ½ teaspoon of salt and more freshly ground black pepper if needed. This final seasoning step is crucial; don’t be shy to taste and tailor it to your preferred balance of flavors.
Step 5: Serve with Kale Pesto and Fresh Herbs
Ladle the soup into warm bowls and offer scoops of bright kale pesto on top along with a sprinkle of fresh parsley or basil. These garnishes bring a burst of herbal freshness and add a pleasing contrast to the richness of the broth and tortellini.
How to Serve Tortellini Soup with Kale and Fennel in Tomato Broth Recipe
Garnishes
A spoonful of kale pesto truly elevates this soup, giving it a vibrant, herby punch that complements the earthiness of the fennel and the sweetness of the tomatoes. Fresh parsley or basil scattered on top adds a gorgeous pop of color and brightness, making every bowl feel like a special treat.
Side Dishes
Pair this soup with warm crusty bread or garlic breadsticks to soak up every bit of that delicious broth. A simple mixed green salad with a light vinaigrette is also a lovely complement, offering a crisp, fresh counterpoint to the hearty warmth of the soup.
Creative Ways to Present
Serve the Tortellini Soup with Kale and Fennel in Tomato Broth Recipe in rustic bowls to embrace its homey charm. For a fun twist, try layering the kale pesto and freshly torn greens on the bottom before pouring the hot soup over — this way, diners get to enjoy the fresh aromas as they dive in.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in the fridge for up to 3 days. Keep it in an airtight container to preserve the vibrant flavors and freshness of the kale and herbs. Just be sure to add any garnishes, like kale pesto or fresh parsley, right before serving again.
Freezing
Because the tortellini can become mushy after freezing, it’s best to freeze the broth and vegetable mixture separately from the pasta and kale if possible. Freeze the broth in a sealed container for up to 2 months, and cook fresh tortellini and kale when you’re ready to enjoy the soup again. This way, you preserve the soup’s texture and freshness.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally until warmed through. Add the tortellini and kale last, giving them just a quick warm-up to maintain their texture and flavor. If the soup has thickened in the fridge, a splash of vegetable broth or water will bring it back to the perfect consistency.
FAQs
Can I use frozen kale instead of fresh kale?
Absolutely! Frozen kale works fine in this recipe. Just add it a little earlier during the simmering stage to give it enough time to fully thaw and soften.
Is it possible to make this soup vegan?
Yes! Use vegan tortellini and vegetable broth to keep everything plant-based. You can also swap the kale pesto for a nut or seed-based pesto without cheese to maintain that punch of freshness.
Can I substitute the fennel bulb with something else?
If fennel isn’t available or you’re not a fan, try using celery instead. While it won’t have the same anise flavor, celery provides a nice crunch and subtle sweetness that complements the soup well.
How spicy is this soup? Can I adjust the heat?
The red pepper flakes add just a gentle kick, so the heat is very mild. Feel free to reduce or omit the flakes if you prefer no spice, or add more if you like your soup with a bigger punch.
What kind of cheese tortellini works best?
Traditional cheese tortellini with ricotta and Parmesan filling works wonderfully, but feel free to experiment with other fillings like spinach or mushroom to suit your tastes. Vegan tortellini options are plentiful as well!
Final Thoughts
There’s something truly special about a soup that feels both nourishing and indulgent at the same time, and this Tortellini Soup with Kale and Fennel in Tomato Broth Recipe hits that sweet spot perfectly. It’s a recipe that invites you to slow down, savor every spoonful, and enjoy the wonderful harmony of fresh, wholesome ingredients. Trust me, once you try this soup, it will become a beloved staple for chilly nights or anytime you want a comforting, flavorful meal. Go ahead, gather your ingredients, and dive into this deliciously heartwarming bowl — your taste buds will thank you!
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Tortellini Soup with Kale and Fennel in Tomato Broth Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty and comforting Tortellini Soup combines tender vegetables, flavorful herbs, and cheese tortellini simmered in a savory tomato and vegetable broth. Finished with fresh kale and a vibrant kale pesto, this soup is perfect for a warming meal that’s both delicious and nutritious.
Ingredients
Main Soup 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, to taste
- 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 Ingredients
- ½ cup chopped fresh parsley or basil
- Note: The recipe mentions kale pesto but does not specify ingredients or quantities besides parsley or basil; typically kale pesto includes kale, garlic, nuts, olive oil, and parmesan or vinegar. For simplicity, only parsley or basil is listed here as per article.
Instructions
- Sauté Vegetables: Heat the extra-virgin olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, diced fennel, sea salt, and freshly ground black pepper. Cook while stirring occasionally until the vegetables begin to soften, about 8 minutes.
- Add Aromatics and Simmer: Stir in the balsamic vinegar and minced garlic, then add the canned diced tomatoes, vegetable broth, fresh thyme leaves, and red pepper flakes. Cover the pot and let the soup simmer for 30 minutes, or until all the vegetables are tender and the flavors meld together.
- Cook Tortellini: While the soup simmers, bring a separate pot of salted water to a boil. Cook the cheese or vegan tortellini according to the package instructions until al dente. Drain and set aside.
- Combine Tortellini and Kale: Add the cooked tortellini and torn kale directly into the simmering soup. Continue to simmer for an additional 2 minutes, allowing the kale to wilt and the tortellini to absorb some of the flavors.
- Adjust Seasoning and Serve: Taste the soup and season with an additional ¼ to ½ teaspoon of sea salt and more freshly ground black pepper, if needed. Serve the soup hot, garnished with scoops of kale pesto and fresh parsley or basil.
Notes
- You can substitute vegan tortellini to make this dish vegan-friendly.
- Adjust the amount of red pepper flakes to control the soup’s spiciness.
- If kale pesto is not available, you can simply garnish with extra fresh parsley or basil.
- Cooking tortellini separately prevents the pasta from becoming mushy.
- Use fresh thyme for the best flavor, but dried thyme can be substituted if needed.
