Kale Tomato Tortellini Soup

This Kale Tomato Tortellini Soup has become the favorite soup at home just because it is so flavorful and easy to make ever! 

I am writing this post it was at 5AM. Not that I like to wake up so early, but now that I am pregnant, I wake up at this time every single day for no reason. I try to go back to sleep, but I can’t. I also tried watching some videos or read articles online talking about how to sleep better during pregnancy and none of these tips or strategies work for me. So what I do? I wake up and work on my blog (see this Gift Guide for the Home Cooks that I’ve been working on!). Done! The problem is solved! This sleep situation is totally fine by me. I’m not complaining. In fact, I think it is a good thing to happen. I feel like my body is preparing itself for when my baby arrives and I have to spend nights awake.

So, talking about waking up very early… Every time when I wake up, I look at the window and all I can see the darkness and the chilly days. This is the worst part of the fall/winter time, but the best part is the comfort food. And for me, this cold fall weather just makes me think about soup. Soup of any kind; spinach sweet potato soup, beet soup, ground turkey pasta soup, and so on. Why? Because for me, soup is the most comforting food we can have during this time of the year. Who doesn’t like a hot and flavorful bowl of this goodie with some delicious garlic bread?! Yummy! At home, we love this recipe because it is the easiest soup to make and it is still very tasty. I made this soup one of these past lazy Sundays and it only took me 15 minutes to make. If your husband is like mine and isn’t super excited about soup, I recommend whipping this Garlic Shrimp Asparagus Skillet up real quick to serve with it!

I opened my freezer and I saw I had a package of frozen tortellini in there. I was thinking about what to make, but I didn’t want to make anything very complicated. So I thought a healthy soup should be the way to go. I chopped some kale, onions, and minced some garlic. I didn’t even dice fresh tomatoes since I had a can of those in my small pantry. Bring some broth to a boil and wait until the tortellini be cooked through. And that is all you need to do! I mean, how hard is that? I have to confess, even I was surprised how fast it was. When I served my husband, he asked me if it was tasty. I sad “I hope so”. And it was d-e-l-i-c-i-o-u-s!!! I recommend you fill your tummy with this kale tomato tortellini soup and let me know what you think. I love tortellini since it can pretty much be added to everything, like this Tortellini Pumpkin Sauce!

I just want to say that I really appreciate your comments and feedback. Thanks a lot for always being here reading and making my recipes. It means a lot to me 😉

Want another soup recipe? Try this Sweet Potato Chicken Soup Recipe or Ground Turkey White Bean Kale Soup!

Kale Tomato Tortellini Soup

Servings: 4 people

Prep Time: 7 minutes

Cook Time: 15 minutes

Total Time: 22 minutes

This Kale Tomato Tortellini Soup has become the favorite soup at home just because it is so flavorful and easy to make ever! 

Print Pin Rate

4.28 from 11 votes

Ingredients

US Customary - Metric

• 1 tablespoon olive oil
• ½ cup onion - diced
• 2 cloves garlic - minced
• 4 cups chicken or vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (9-ounce) package refrigerated three cheese tortellini
• ½ tsp dried basil
• ½ tsp dried oregano
• Salt and freshly ground black pepper to taste
• 3 cups kale - chopped
• 2 tbsp grated Parmesan cheese

Instructions

• In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium.
• Add onions and garlic. Stir occasionally and cook for about 3-5 minutes or until the onions are golden brown.
• Add the remaining ingredients, except the kale
• Bring it to a boil and cook for about 7 minutes or until the tortellini is cooked through.
• Add kale and cook for 2-4 minutes more.
• Taste and add any extra seasonings, if necessary.
• Before serving, top the soup with parmesan.

Author: Olivia Ribas

Course: Soup

Cuisine: American

Keyword: soup, Special Diet, vegetarian

Serving: 1/4, Calories: 241kcal, Carbohydrates: 37g, Protein: 9g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 15mg, Sodium: 1008mg, Potassium: 546mg, Fiber: 6g, Sugar: 7g

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More soups recipes to try!

Pasta Soup with Sweet Potato and Peas

Spicy Carrot Soup