Tortellini Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion
diced
- 2 medium carrots
chopped
- 1 fennel bulb
diced
- plus more to taste½ teaspoon sea salt
- Freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 2 garlic cloves
minced
- 1 can diced tomatoes
28-ounce
- 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
Directions
- 1
Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
- 2
Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
- 3
Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
- 4
Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
- 5
Serve in bowls with scoops of kale pesto and fresh parsley for garnish.
Tortellini Soup
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About this Recipe
Craving a comforting bowl of warmth that's packed with flavor and satisfying ingredients? This Tortellini Soup is your answer, offering a delightful meal with a rich vegetable base and tender pasta.
This soup shines by building a deep, savory foundation with aromatic vegetables like onion, carrots, and a surprising touch of fennel, which adds a unique sweetness. The tang of balsamic vinegar brightens the diced tomatoes, while fresh thyme and red pepper flakes infuse every spoonful with invigorating herbs and a gentle warmth, making each bite an experience. The inclusion of Kale Pesto further elevates the herbaceous notes and complexity.
Prepare for a hearty and deeply flavorful soup experience. You'll enjoy a vibrant, savory broth, rich with the natural sweetness of cooked vegetables and the bright acidity of tomatoes. Each spoonful will bring tender pieces of onion, carrot, and fennel, perfectly complemented by the soft, cheese-filled (or vegan) tortellini. Fresh kale adds a touch of earthiness, while the final flourish of Kale Pesto and chopped parsley or basil delivers a burst of fresh, herbaceous aroma and taste, creating a balanced and comforting bowl.
Customization & Variations
This Tortellini Soup is wonderfully adaptable to your preferences. You can easily swap traditional cheese tortellini for vegan tortellini to suit dietary needs. For a different fresh herb profile, use fresh basil instead of parsley, or even a mix of both for layered flavor. If you want to boost the vegetable content, consider adding a handful of spinach along with the kale.
This nourishing Tortellini Soup is perfect for a cozy weeknight dinner or a comforting lunch on a chilly day. Serve it simply with a side of crusty bread for dipping into the flavorful broth.