Vegetable Tortellini Soup

Course: Soup

Cuisine: American-Italian, Italian

Keyword: cheese tortellini soup, tortellini soup recipe, vegetarian tortellini soup

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 222kcal

Author: Ashley

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.

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Ingredients

1 tablespoon extra virgin olive oil
4 cloves garlic minced
1 small yellow onion diced (about ½ cup)
2 medium carrots sliced into about 1/2” rounds (about 1 cup)
2 celery stalks diced (about 1 cup)
1 (28 ounce) can diced tomatoes
4 cups vegetable broth
¼ teaspoon dried thyme
¼ teaspoon oregano
¾ teaspoon fine sea salt to taste
¼ teaspoon red pepper flakes
4 cups torn lacinato kale
10 ounces cheese tortellini refrigerated or frozen
1 tablespoon finely chopped fresh basil leaves

Instructions

In a large pot over medium heat, add oil, garlic, onion, carrots and celery. Cook down for about 5-7 minutes, stirring frequently.
Add in canned tomatoes (and their juices), vegetable broth, seasoning, salt and red pepper flakes. Turn heat to high, allowing the mixture to come to a boil, then reduce heat to medium-low and simmer for about 20 minutes, until vegetables are tender. During the last 5 minutes of cooking, stir in the torn kale.
Add in tortellini, stir and cook for 4 minutes, until tortellini is soft.
Stir in fresh basil, taste test for more salt or heat, and serve with favorite loaf of bread, grated parmesan cheese, or more fresh herbs.

Notes

Storing in the Fridge: Remove the tortellini from the broth and set them in a separate container. Store the remaining soup in another airtight container and place the two containers side-by-side in the fridge for up to 4 days.

Freezer Storage: Cook just as directed, but do not add the tortellini. Cool completely, transfer to a freezer safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge.

Reheating Instructions: Place the soup in a saucepan over medium heat and bring up to a gentle boil, stirring occasionally. Add the tortellini back in. If reheating with uncooked tortellini, boil until the tortellini is cooked through.

Nutrition