How to make Tortellini Soup? (Warming, Flavorful and Easy to make)

• Food: Tortellini Soup
• Writer: Nicolas Wilson
• Content-Type: Food Blog

This tortellini soup dish will be your closest friend on a cold night! It’s warming, tasty, and simple to cook, with plenty of fresh vegetables and noodles.

This tortellini soup dish has always been a favorite of mine, but this week I discovered a new respect for it. A large, blustery snowstorm has transformed Chicago into a winter wonderland over the previous three days.

A hot bowl of tortellini soup is the best way to warm up when Jack and I come home following a frigid stroll or shoveling snow.

If you’re looking for a warm, filling lunch right now, this tortellini soup dish is for you. It takes a

little over 30 minutes to prepare and is packed with tasty vegetables and herbs, making it ideal for a midweek meal.

The chewy, cheesy tortellini keeps it satisfying and enjoyable to eat, and a colorful kale pesto brings it all together. It’ll warm you up on a cold night.

Ingredients for Tortellini Soup

Are you ready to prepare delicious tortellini soup? What you’ll need is the following:

• Of course, tortellini! Fresh tortellini can be found in the refrigerated department of your supermarket, or you can use your favorite frozen tortellini. Use vegan cheese tortellini to make this meal vegan. The Kite Hill brand appeals to me.
• Onion, garlic, carrots, and fennel — These ingredients provide flavorful depth to the dish.
• Fresh thyme – This tortellini soup tastes fresh and delicious thanks to the addition of fresh thyme.
• The brothy foundation of the soup is made up of diced tomatoes and their juices, as well as vegetable stock. The cheesy tortellini, has a sweet and tangy flavor that I enjoy.
• Balsamic vinegar — It adds a tart touch to the soup.
• Red pepper flakes – for added spiciness.
• Kale – For a boost of nutrition! I add kale leaves to the soup and top it with bright kale pesto.
• And a pinch of salt and pepper to bring out the flavors!

This tortellini soup dish is incredibly simple to prepare. To begin, heat the olive oil in a large pot over medium heat and soften the onion, carrots, and fennel.

Cover and cook for 30 minutes after adding the garlic, vinegar, tomatoes, broth, thyme, and red pepper flakes.

Cook and drain the tortellini in the meantime. Add it to the broth, along with the kale leaves, and continue to cook for another 2 minutes. Season to taste before serving. That concludes our discussion.

Serving Suggestions for Tortellini Soup

Ladle the tortellini soup into dishes when ready to dine. Serve with a big scoop of kale pesto and fresh basil or parsley on top. (Pro tip: keep kale pesto on hand.) If you’re like me, you’ll keep adding to your dish while you eat!)

This tortellini soup is delicious on its own, but it’s also delicious with a salad on the side. Serve it with mixed greens tossed in Italian dressing or lemon vinaigrette, or one of the following salad recipes:

• Salad of Pears with Balsamic Vinegar and Walnuts
• Salad Chopped in Italy
• Fennel and Avocado Salad with Citrus
• Salad Caesar
• Salad with shaved Brussels Sprouts
• Salad of Green Beans

Serve with homemade focaccia or nice crusty bread to complete the meal. Enjoy!

Tortellini Soup

This vegetarian tortellini soup is nutritious, filling, and simple to prepare. Replace the tortellini with your favorite vegan tortellini for a vegan version. The Kite Hill brand appeals to me.

Ingredients

• 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 of diced tomatoes
• 3½ cups vegetable broth
• 1 tablespoon fresh thyme leaves
• ¼ to ½ teaspoon red pepper flakes
• 9 to 12 ounces of cheese tortellini, or vegan tortellini
• 5 cups torn kale
• Dollops of Kale Pesto
• ½ cup chopped fresh parsley or basil

Instructions

1. In a big pot over medium heat, heat the oil. Cook, stirring occasionally, until the onion, carrots, fennel, salt, and a few grinds of black pepper soften about 8 minutes.
2. Combine the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes in a large mixing bowl. Cook for 30 minutes, or until the vegetables are soft, and covered.
3. Meanwhile, prepare the tortellini until al dente according to package guidelines in a pot of salted boiling water. Simmer for 2 minutes more after adding the tortellini and kale to the soup.
4. Season with an additional 14 to 12 teaspoon salt and a few liberal pinches of pepper to taste.
5. Serve in dishes with scoops of kale pesto and fresh parsley on top.