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
Scale
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.
