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 healthy, leafy green kale. It provides lots of extra nutrients, but 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.
- Add salt and pepper to taste, then ladle soup into serving bowls and garnish with fresh grated parmesan. Enjoy!
- I only use ¼ teaspoon of red pepper flakes in this recipe because they’re very spicy! If you’re sensitive to heat, be careful! On the flip side, if you like a good kick, you can add more.
- Some brands of broth have a lot of sodium. If this is a concern for you, be sure to select a low-sodium option at the grocery store.
- I prefer using three cheese tortellini in this recipe, but feel free to use your favorite variety!
- Be sure to de-stem kale before chopping it up. Your greens will wilt right into the broth and become nearly undetectable, but if you leave the stems this won’t be the case because they’re tough and chewy.
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!
- 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.
Large Pot: You’ll need a nice, big soup pot for this recipe. Make sure it’s large enough to fit all of your ingredients!
Cutting Board: A good cutting board is essential for prepping produce like the kale, onion and garlic in this recipe.
Salad Spinner: This kitchen tool is a must have for those who like eating lots of greens! I use mine to thoroughly wash the kale for this soup.
Frequently Asked Questions
Because of the tortellini in this recipe, it’s not gluten or dairy free. If you need this recipe to be gluten free, try looking for a specialty, gluten-free brand of tortellini pasta at the store.
You can, but it’s not going to be as flavorful. Tomato paste adds tremendous richness and depth to this recipe and makes a surprisingly big difference!
Absolutely! I really prefer the flavor of fresh, refrigerated tortellini. But there are options in the dried pasta isle that will work fine for this soup.
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 tablespoon garlic minced
- 1 teaspoon Italian seasonings
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup tomato paste
- 5 cups chicken or vegetable broth
- 1 cup can crushed tomatoes undrained
- 2 cups packaged refrigerated three cheese tortellini
- Salt and freshly ground black pepper to taste
- 3 cups kale chopped
- grated Parmesan cheese
- In a large soup pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir in the minced garlic and sauté for an additional 30 seconds until fragrant. Then, add Italian seasoning, paprika, crushed red pepper and stir well.
- Pour in the tomato paste and crushed tomatoes. Stir everything together. Then, add chicken or vegetable broth. Stir to combine and bring it to a boil.
- Add the tortellini. Reduce the heat to a simmer and cook the tortellini according to the package instructions, usually about 5-10 minutes or until they are tender.
- Season the soup with salt and freshly ground black pepper to taste. Adjust the seasonings as needed. Add kale and let it simmer for an additional 2-3 minutes until the kale wilts.
- Before serving, garnish with grated Parmesan cheese.
- Red pepper flakes are very spicy so I only use ¼ teaspoon. You can add more if you like a good kick.
- Try to use low sodium broth when possible and season to taste instead.
- I like using three cheese tortellini, but feel free to use your favorite!
- Make sure to de-stem kale before chopping!
- To store: This soup tastes best when eaten right away, though you can store leftovers in an airtight container in the refrigerator for 3-4 days.
- To reheat: Reheat soup in the microwave or in a pot on the stovetop.
- To freeze: Make your soup without tortellini and freeze. Heat in a pot on the stovetop until boiling, then add tortellini and cook until al-dente.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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