Easy Tortellini Soup Recipe
There’s nothing quite as cozy as a warm bowl of tortellini soup on a chilly day. Packed with tender cheese-filled pasta, fresh vegetables, and flavorful herbs, this soup is both nourishing and satisfying. It’s a wonderful vegetarian dish, and if you prefer, you can also make it vegan by swapping in your favorite plant-based tortellini.
This recipe is easy enough for a weeknight dinner yet hearty enough to serve when entertaining guests. Every spoonful is a balance of comforting broth, tender veggies, and cheesy tortellini that make it a family favorite.
Ingredients You’ll Need
- 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
- 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
For Serving:
- Kale pesto (optional but recommended)
- Fresh parsley for garnish
How to Make Tortellini Soup
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, fennel, salt, and pepper. Cook for about 8 minutes until the vegetables start to soften.
- Stir in balsamic vinegar and garlic, then add diced tomatoes, vegetable broth, thyme, and red pepper flakes.
- Cover and let the soup simmer for 30 minutes until the vegetables are tender.
- Meanwhile, cook tortellini separately in a pot of salted boiling water according to the package directions until al dente.
- Add the cooked tortellini and torn kale to the soup. Simmer for another 2 minutes until the kale is wilted.
- Taste and adjust seasoning with extra salt and pepper.
- Serve warm with a dollop of kale pesto and fresh parsley on top.
Why You’ll Love This Soup
- Hearty & Satisfying: The cheese tortellini makes this a filling dish on its own.
- Healthy & Nutritious: Loaded with carrots, fennel, kale, and tomatoes, this soup is full of vitamins and antioxidants.
- Easy to Adapt: Swap cheese tortellini for vegan tortellini, or add beans for extra protein.
- Perfect for Meal Prep: This soup reheats beautifully, making it a great option for lunch the next day.
Tips & Variations for Tortellini Soup
- Protein Boost: Add white beans or chickpeas for extra plant-based protein.
- Broth Options: Use chicken broth if you prefer a non-vegetarian version.
- Extra Veggies: Mushrooms, zucchini, or spinach also work well in this soup.
- Spice Level: Adjust the red pepper flakes to your taste for a mild or spicy kick.
- Storage: Store leftovers in the fridge for up to 3 days. Keep the tortellini separate if you plan to store for longer, so they don’t get too soft.
Conclusion
This tortellini soup is a comforting, hearty, and healthy recipe that brings together rich flavors and simple ingredients. It’s perfect for family dinners, meal prep, or anytime you crave a cozy bowl of soup. With its flexibility, you can make it vegetarian, vegan, or add your own favorite vegetables to make it your own.
Warm, filling, and delicious this tortellini soup is a recipe worth keeping in your regular rotation.
