Hearty Tortellini Soup with Kale Pesto

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Warm up on a chilly evening with this comforting tortellini soup, packed with vegetables and a burst of freshness from the kale pesto. Perfect for a cozy dinner or a quick weeknight meal.

Ingredients You Will Need

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion (diced)
  • 2 medium carrots (chopped)
  • 1 fennel bulb (diced)
  • ½ teaspoon sea salt (plus more to taste)
  • Freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 2 garlic cloves (minced)
  • 1 (28-ounce) can diced tomatoes
  • 3½ cups vegetable broth
  • 1 tablespoon fresh thyme leaves
  • ¼ to ½ teaspoon red pepper flakes
  • 9 to 12 ounces cheese tortellini (or vegan tortellini)
  • 5 cups torn kale
  • Kale Pesto: ½ cup chopped fresh parsley or basil

Step-by-Step Cooking Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
  2. Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
  3. Meanwhile, cook the tortellini in a pot of salted boiling water according to package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
  4. Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
  5. Serve in bowls with scoops of kale pesto and fresh parsley for garnish.

Recipe Variations & Substitutions

Vegetarian: Use vegan tortellini and vegetable broth for a fully vegetarian version.

Spicy Kick: Increase the red pepper flakes to 1 teaspoon for an extra spicy soup.

Herb Infusion: Add a sprig of fresh rosemary or a pinch of dried oregano for additional depth of flavor.

Frequently Asked Questions (FAQ)

Q: Can I use frozen tortellini?
A: Yes, you can use frozen tortellini. Just ensure it’s fully thawed and cook according to package instructions.

Q: How long does the soup keep in the fridge?
A: This soup will keep well in the refrigerator for up to 3 days. Reheat gently before serving.

Q: Can I make this soup ahead of time?
A: Absolutely! Prepare and simmer the soup, then store it in the refrigerator or freeze portions for later use.

Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a simple green salad, or a side of garlic bread.

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