Kale Tortellini Soup - Cheesy Tortellini in Tomato Broth
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.
Servings: 4 people
Ingredients
- 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
Instructions
- 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.
Notes
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
Serving: 1/4 | Calories: 318kcal | Carbohydrates: 32.5g | Protein: 15g | Fat: 10.3g | Cholesterol: 30mg | Sodium: 360mg | Potassium: 482mg | Fiber: 4.3g | Sugar: 6.4g | Calcium: 18.5mg | Iron: 13.8mg