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Vegetarian Tortellini Soup w/ Kale Recipe

Vegetarian Tortellini Soup w/ Kale Recipe
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★★★★★

5 from 27 reviews

A hearty and flavorful vegetarian tortellini soup with kale that is perfect for a comforting meal. Packed with vegetables, beans, and cheese tortellini, this soup is easy to make and full of delicious Italian flavors.

Ingredients

Scale

For the Soup:

  • 2 Tablespoons olive oil
  • 1½ cups chopped onion (about 1 medium onion)
  • 3 large carrots (peeled and diced)
  • 2 ribs celery, diced (or 1 fennel bulb, chopped)
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 3 cloves garlic (minced)
  • 1 bunch lacinato (dino) kale (center rib removed and leaves chopped or 5 oz baby spinach*)
  • 1½ cups jarred marinara (or other tomato-based pasta sauce)
  • 14 ounces canned white beans ((cannellini, great northern, or navy), drained and rinsed (about 2 cups)
  • 6–8 cups vegetable broth (I used low-sodium)
  • 9 ounce package cheese tortellini
  • ¼ cup grated parmesan cheese, (plus more for serving (optional))

Instructions

  1. Heat the oil in a large soup pot or Dutch oven over medium-high heat. Add the onion, carrot, and celery and cook until the onions are lightly browned.
  2. Stir in the salt, pepper, oregano, and garlic. Cook for a minute, stirring frequently.
  3. Add the kale, marinara sauce, beans, and 6 cups of vegetable broth. Simmer for 15 minutes to soften the vegetables.
  4. If serving immediately, add the tortellini to the pot and simmer. If serving later, cook the tortellini separately and add to the soup before serving.
  5. Adjust soup volume with additional broth as needed. Add spinach if using instead of kale.
  6. Stir in parmesan cheese, adjust seasoning, and serve. Garnish with extra cheese if desired.

Nutrition

Keywords: vegetarian, tortellini soup, kale, Italian, easy, comfort food

Find it online: https://lucabites.com/vegetarian-tortellini-soup-w-kale-recipe/