Kale Tortellini Soup

Kale tortellini soup is super delicious and incredibly easy to make. You can’t go wrong with cheesy tortellini pasta in perfectly seasoned, savory tomato broth! And don’t forget, this soup is full of leafy green kale that wilts right into the broth, so you barely even notice it’s there.  

Of course, my favorite part of this kale tortellini soup recipe is the fact that you can whip it up in under 25 minutes using just one pot. This meal is perfect when you’ve got very limited time to spend in the kitchen.

If you need more comforting soup recipes, I’ve got you covered! Be sure to check out my Spinach Sweet Potato Soup, Beet Soup, Ground Turkey Pasta Soup, Chicken Noodle Soup, Sweet Potato Chicken Soup or Ground Turkey White Bean Kale Soup.

And if you want another delicious tortellini recipe, check out my mouthwatering Tortellini Pumpkin Sauce.

Not in the mood for soup? I recommend my Shrimp Asparagus Skillet (another 25 minute, one-pan meal)!

Ingredients To Make Kale Tortellini Soup

• Extra virgin olive oil — Avocado oil also works.  
• Onion — I generally use a white or yellow onion.  
• Garlic — Mince up whole cloves garlic, or use a jar of minced garlic to save a bit of time, if desired.  
• Seasonings — Italian seasonings (Italian herbs), paprika, crushed red pepper flakes, salt and black pepper.
• Tomato paste — Adds a ton of flavor!
• Crushed tomatoes — I use canned, crushed tomatoes.
• Chicken stock or broth — I typically use vegetable broth, but chicken broth also works if you don’t need this recipe to be vegetarian.  
• Tortellini — Some tortellini can be found in the dried pasta isle, but I like to buy it fresh from the refrigerated pasta section at the grocery store.
• Kale (from 1 bunch) — Or substitute spinach!
• Parmesan cheese — Optional for topping.

Instructions to Make Tomato Tortellini Sop

Sauté aromatics, add seasonings:

• Measure olive oil into a large pot on the stovetop and turn heat to medium. Once oil is hot, add diced onion and sauté 3-4 minutes, until translucent.
• Next, add minced garlic and sauté 30 seconds longer.
• Now stir in your Italian seasonings, paprika and crushed red pepper flakes!

Add tomato, broth:

• Add tomato paste, crushed tomatoes (with juices) and vegetable broth to your soup pot. Give everything a really good mix and increase heat to high.
• Once boiling, reduce heat to a gentle simmer.

Simmer tortellini and kale:

• Carefully add tortellini pasta to the simmering liquid and cook according to package instructions.
• When the tortellini is almost done, add kale and simmer for 2-3 minutes until wilted.

Serve:

• Add salt and pepper to taste, then ladle soup into serving bowls and garnish with fresh grated parmesan. Enjoy!

How To Store Leftovers

To Store: This kale tortellini soup is really best when eaten right away as tortellini tend to get soggy the longer they sit in liquid. However, you can transfer leftovers to an airtight container and store in the fridge for 3-4 days.

To Freeze: Make your soup without tortellini and allow it to cool. Place in an air-tight, freezer-safe container and leave some space at the top for the soup to expand as it freezes. Reheat in a pot on the stovetop, and once boiling, add the tortellini and cook until al dente.

To Reheat: Leftover soup can be reheated in the microwave or in a pot on the stovetop.

What To Serve With Kale Tortellini Soup

• Sandwiches: Grilled paninis or grilled cheese sandwiches are perfect for dipping in tomatoey broth! But really any sandwich or wrap is great with soup, it doesn’t have to be grilled.
• Salad: Another classic combo? Soup and salad! Try my chopped red cabbage salad, autumn beet orange salad, simple arugula salad or brussels sprouts and bacon salad.
• Bread or rolls: Try focaccia bread, bread sticks, warm sourdough, low-carb dinner rolls and garlic butter, crunchy garlic bread or cornbread with honey.
• Biscuits and scones: Both are perfect for dipping! Try my bacon and cheese scones or check out my cauliflower muffins if you want a low carb option.
• Toppings: Extra red pepper flakes, parmesan cheese, asiago cheese, almond flour crackers, saltines, chopped parsley/basil or a spoonful of pesto!

Recipe Variations

• Use different pasta: Instead of tortellini, try another type of pasta. Bow tie, elbow macaroni, orzo or orecchiette would all be tasty!  
• Add more veggies: Soup is a fantastic way to use up the produce you have on hand and you can absolutely add more veggies to this kale tortellini soup. Try sweet corn, cauliflower florets, celery or peas. You can also sub spinach or baby mustard greens for kale, if desired.
• Seasonings: I normally season this soup with red pepper flakes, paprika, Italian seasonings, salt and pepper. You can have some fun and play around with other herbs or spices if you want. If you like spicy food, add some cayenne pepper!
• Add a protein: This kale tortellini soup recipe is vegetarian, but you can certainly add meat if you want. Shredded chicken would be delicious in this recipe, you can also brown ground beef or ground turkey or Italian sausage (pork or turkey sausage) when sautéing your onion. You can also add a bit of heavy cream for extra richness and keep this soup vegetarian.

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