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Vegetarian Tortellini Soup with Kale and Tomato Broth Recipe

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4.3 from 39 reviews

  • Author: Sky
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Diet: Vegetarian

Description

This vegetarian tortellini soup is a healthy, comforting, and easy-to-make meal perfect for any season. Featuring a flavorful combination of sautéed vegetables, hearty kale, and cheese or vegan tortellini, it offers a deliciously satisfying experience. Enhanced with a touch of balsamic vinegar and fragrant fresh thyme, this soup is finished with a vibrant kale pesto garnish, making it both nutritious and delicious.

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

Instructions

  1. Sauté Vegetables: Heat the extra-virgin 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 freshly ground black pepper. Cook while stirring until the vegetables begin to soften, approximately 8 minutes.
  2. Add Liquids and Seasonings: 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 allow the soup to simmer gently for 30 minutes, or until the vegetables are tender and flavors meld together.
  3. Cook Tortellini: While the soup simmers, cook the tortellini in a separate pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
  4. Combine Tortellini and Kale: Add the cooked tortellini and torn kale directly into the simmering soup. Stir well and allow to cook together for 2 more minutes so the kale wilts and the tortellini warms through.
  5. Adjust Seasoning and Serve: Taste the soup and adjust salt (adding about ¼ to ½ teaspoon more if needed) and pepper as desired. Serve hot in bowls topped with generous scoops of the kale pesto and garnished with fresh parsley or basil for a fresh, vibrant finish.

Notes

  • For a vegan version, substitute regular cheese tortellini with your preferred vegan tortellini, such as Kite Hill brand.
  • Kale pesto can be made in advance and stored refrigerated for added flavor and convenience.
  • You can vary the greens used, such as substituting kale with spinach or Swiss chard if preferred.
  • Use low-sodium vegetable broth to control salt content, adjusting seasoning at the end.
  • This soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 2 months.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://skysrecipes.com/vegetarian-tortellini-soup-with-kale-and-tomato-broth-recipe/