Kale Tortellini Soup

Kale tortellini soup is cozy, comforting, and surprisingly easy to make. The kind of meal you can always count on. Cheesy tortellini swims in a perfectly seasoned tomato broth, while tender kale wilts right in, adding a little extra goodness without overpowering the soup. The best part? It all comes together in one pot in under 25 minutes, making it perfect for busy nights when you want something warm, satisfying, and completely fuss-free.

Key Ingredients To Make Tortellini Soup

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Onion — I usually reach for a white or yellow onion here. I’ve tested both, and they cook down beautifully and give the soup that cozy, savory base we all love.

Seasonings — I’ve played around with different spice combos, and this blend always works. The Italian herbs bring that classic flavor, the paprika adds warmth, and the red pepper flakes give just a little kick (you can totally adjust this to your taste).

Tomato Paste & Crushed Tomatoes — I’ve made this soup without tomato paste before and instantly missed it. Together, these two add so much depth and richness — like the soup has been simmering all afternoon.

Broth (Vegetable or Chicken) — I usually use vegetable broth, and it keeps the soup nice and light while still flavorful. I’ve tested it with chicken broth too, and it works just as well if you’re not keeping it vegetarian.

Tortellini — I’ve tried both dried and fresh tortellini, and fresh from the refrigerated section is always my favorite. It cooks up tender and makes the soup feel extra comforting and special.

Kale — I add the kale right at the end so it wilts perfectly without getting mushy. I’ve tested other greens too, but kale holds up the best and adds just the right amount of heartiness.

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!