top of page

Tortellini Soup

Prep Time:

10 Minutes

Cook Time:

40 Minutes

Serves:

6 Servings

About the Recipe

This nourishing tortellini soup recipe cooks up in under an hour, so it’s easy to make on a weeknight, and it’s packed with flavorful veggies and herbs. The chewy, cheesy tortellini makes it filling and fun to eat, and a vibrant pesto takes the whole thing over the top. On any night, it’s guaranteed to hit the spot.

Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 1 1/2 medium yellow onion, diced

  • 3 medium carrots, chopped

  • 1 1/2fennel bulb, diced

  • 3/4 teaspoon sea salt, plus more to taste

  • Freshly ground black pepper

  • 3 teaspoons balsamic vinegar

  • 3 garlic cloves, minced

  • 1 1/2 (28-ounce) can diced tomatoes

  • 5 1/4 cups vegetable broth

  • 1 1/2 tablespoon fresh thyme leaves

  • 1/3 teaspoon red pepper flakes

  • 16 ounces cheese tortellini (1 bag)

  • 7 1/2 cups torn kale or spinach

  • Small jar of Pesto (for topping)

  • 3/4 cup chopped fresh parsley or basil

Instructions

  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 or spinach 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 pesto and fresh parsley for garnish.

Prepared via: Love & Lemons

bottom of page