Tortellini Soup: A Cozy One-Pot Meal Packed with Flavor
A hearty tortellini soup loaded with vegetables, tomatoes, kale, and cheese tortellini in a rich, flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced 2 medium carrots, chopped 1 fennel bulb, diced 1/2 teaspoon sea salt Black pepper to taste 2 teaspoons balsamic vinegar 2 garlic cloves, minced 1 can diced tomatoes (28 ounces) 3 1/2 cups vegetable broth 1 tablespoon fresh thyme 1/4 to 1/2 teaspoon red pepper flakes 9 to 12 ounces cheese tortellini 5 cups torn kale Kale pesto for serving Fresh parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium heat Add onion, carrots, fennel, salt, and pepper and cook until softened Add balsamic vinegar and garlic Stir in tomatoes, broth, thyme, and red pepper flakes Cover and simmer for 30 minutes Cook tortellini according to package directions Add cooked tortellini and kale to the soup Simmer for 2 minutes until kale wilts Season to taste Serve with kale pesto and parsley garnish
Notes
Fresh spinach can replace kale Use vegan tortellini for a vegan version Store leftovers in the refrigerator for up to 4 days Add extra broth when reheating if needed