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.
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/