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Tortellini Soup

rate this recipe:
5 from 29 votes
Prep Time: 10 mins
Cook Time: 40 mins
Serves 4
This vegetarian tortellini soup is healthy, comforting, and easy to make! For a vegan variation, substitute your favorite vegan tortellini. I like the Kite Hill brand.

Ingredients

Instructions

  • Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
  • Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
  • 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.
  • Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
  • Serve in bowls with scoops of the kale pesto and sprinkle with fresh parsley.