This Vegetable Tortellini Soup is a colorful and comforting healthy recipe packed full of veggies, savory herbs, Tuscan kale and cheese tortellini. An easy vegetarian soup recipe ready in just 45 minutes, with tips on how to store and freeze.
What You Need
For this easy vegetable tortellini soup you need a simple mix of flavorful veggies, tomatoes, broth, herbs and tortellini.
In a large pot over medium heat, add oil, garlic, onion, carrots and celery. Cook down for about 5-7 minutes.
Step One
Add canned tomatoes, broth and seasoning. Bring to a boil, then reduce heat and simmer for about 20 minutes.
Step Two
During the last 5 minutes of cooking, stir in the torn kale.
Step Three
Stir in tortellini, stir and cook for 4 minutes, until tortellini is soft.
Step Four
Finish with fresh basil and taste test for more salt or heat just before serving.
Serve with your favorite crusty loaf of bread, grated parmesan cheese, more fresh herbs and even some fresh or store-bought pesto to swirl right in.
CREAMY TORTELLINI
CREAMY TORTELLINI
For a creamy tomato tortellini soup, stir in 1/2 cup whole milk, heavy cream or coconut milk at the very end.
HOW TO STORE
HOW TO STORE
Keep in an airtight container in the fridge for up to 4 days. Remove tortellini from the broth before refrigerating and store it in a separate container. Then add them back in before serving.
FREEZING
FREEZING
Prepare the soup as directed, but do not add the tortellini. Place the soup in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge.
REHEATING
REHEATING
Place soup in a saucepan over medium heat and bring it up to a gentle boil. Once boiling, add the tortellini. If reheating the soup with uncooked tortellini, boil until the tortellini are soft.
Cheese filled tortellini make this soup fun to eat for the whole family – totally kid approved!