Q1: What is the best way to keep my tortellini from getting too mushy in the soup leftovers?

The number one, foolproof secret is to cook and store your tortellini separately from the soup base. By adding the cooked tortellini to each individual bowl as you serve it, you are guaranteeing that the pasta will have a perfect, al dente texture and it will not become overly soft or absorb all the delicious broth in your leftovers.

Q2: Can I make this soup ahead of time?

Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply prepare the soup base completely, and then cook and add your fresh tortellini and kale just before you plan to serve it.

Q3: What does fennel taste like?

Fresh, raw fennel has a crisp texture and a bright, slightly sweet flavor with a distinct note of anise or licorice . When you cook it, as in this soup, that licorice flavor becomes much more mild, sweet, and beautifully aromatic, adding a wonderful, sophisticated depth to the broth.

Q4: Can I freeze this soup?

Yes, this is a fantastic freezer meal! For the best texture, it is a great idea to freeze just the vegetable soup base (without the tortellini or the kale pesto). Let it cool completely, and then you can store it in freezer-safe containers. When you are ready to eat, you can thaw the soup base, bring it to a simmer, and then cook and add your fresh pasta.

Q5: Can I use frozen tortellini instead of fresh?

Of course! Frozen tortellini is a fantastic and convenient option. Simply cook it according to the package directions, and it will be just as delicious in the soup.

The Best Hearty Vegetable Tortellini Soup

A hearty and flavorful vegetarian tortellini soup, perfect for a cozy meal. This one-pot recipe features a rich, savory broth made with a base of sautéed onion, carrots, and fennel, simmered with diced tomatoes and herbs. Cheese-filled tortellini are cooked separately and then added to the soup along with fresh, torn kale, which is wilted at the very end. The soup is finished with a splash of balsamic vinegar for brightness and is suggested to be served with a scoop of kale pesto.

Author: Evelyn

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
2 teaspoons balsamic vinegar
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes
3 ½ 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
½ cup chopped fresh parsley or basil, for garnish
Kale Pesto, for serving (optional, recipe not provided)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper. Cook, stirring occasionally, for about 8 minutes, until the vegetables begin to soften.
Add the balsamic vinegar and garlic and cook for one more minute until fragrant.
Add the diced tomatoes, vegetable broth, thyme, and red pepper flakes. Cover the pot and let the soup simmer for 30 minutes, or until the vegetables are tender.
While the soup simmers, cook the tortellini in a separate pot of salted boiling water according to the package directions until al dente. Drain.
Add the cooked tortellini and the torn kale to the soup pot. Simmer for 2 more minutes, until the kale has wilted.
Season the soup to taste with additional salt and pepper.
Serve in bowls, garnished with fresh parsley and a scoop of kale pesto, if desired.

Notes

The tortellini is cooked separately and added at the end to prevent it from becoming overcooked and mushy in the soup.
The kale is added in the last couple of minutes of cooking so that it wilts perfectly while retaining some of its texture and bright green color.
The recipe suggests serving with kale pesto, but the recipe for the pesto is not included in the article.

Find it online: https://cookupjoy.com/vegetable-tortellini-soup/