Description
A hearty and comforting Tortellini Soup packed with tender vegetables, savory broth, cheesy tortellini, and nutrient-rich kale, finished with a vibrant kale pesto for an extra burst of flavor. Perfect for a cozy meal that’s both flavorful and nourishing.
Ingredients
Scale
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
- ½ cup chopped fresh parsley or basil
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, diced fennel, ½ teaspoon sea salt, and a few grinds of black pepper. Stir and cook until the vegetables begin to soften, about 8 minutes.
- Add Flavorings and Simmer: Stir in the balsamic vinegar and minced garlic, then add the diced tomatoes, vegetable broth, fresh thyme leaves, and red pepper flakes. Cover the pot and let it simmer for 30 minutes until the vegetables are tender and the flavors meld.
- Cook Tortellini: While the soup simmers, cook the tortellini in a separate pot of salted boiling water according to package instructions until al dente. Drain once cooked.
- Combine and Finish Soup: Add the cooked tortellini and torn kale to the simmering soup. Cook together for an additional 2 minutes until the kale wilts and tortellini is heated through.
- Season and Serve: Taste the soup and season with an additional ¼ to ½ teaspoon of salt and freshly ground pepper to your liking. Serve hot in bowls topped with generous scoops of kale pesto and a sprinkle of fresh parsley or basil for garnish.
Notes
- For a vegan option, use vegan tortellini and ensure vegetable broth is vegan-friendly.
- Kale pesto can be made ahead and stored in the refrigerator for up to 3 days.
- If you want a spicier soup, increase the red pepper flakes to taste.
- The soup can be stored in the fridge for up to 4 days and reheated gently on the stovetop.
- Feel free to substitute kale with spinach or Swiss chard if preferred.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
