Why You’ll Love This Recipe
- Italian Flavors: The combination of tortellini, herbs, and parmesan offers a comforting Italian flair.
- Cheesy Goodness: Simmering a parmesan rind in the broth imparts a rich, cheesy depth to the soup.
- One-Pot Convenience: This recipe minimizes cleanup by utilizing a single pot for the entire cooking process.
- Versatility: Easily adaptable with your choice of tortellini and additional vegetables or proteins.
Ingredients
- 9 oz fresh or frozen tortellini
- 1½ tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 parmesan rind
- 1½ tbsp tomato paste
- 2 cups kale, chopped
- 2 cups carrots, sliced
- 32 oz vegetable broth
- 28 oz diced tomatoes
- 1½ tsp oregano
- ½ tsp red pepper flakes
- Salt and pepper to taste
- Fresh cilantro for serving
- Juice of 1 lemon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion, minced garlic, and parmesan rind. Sauté until the onion becomes translucent, about 3-4 minutes.
- Add Vegetables and Seasonings: Incorporate the sliced carrots, tomato paste, oregano, red pepper flakes, salt, and pepper. Sauté for another 3-4 minutes.
- Simmer the Broth: Stir in the diced tomatoes and vegetable broth. Cover the pot and let it simmer until the soup thickens slightly, approximately 6-8 minutes.
- Cook Tortellini and Kale: Add the tortellini and chopped kale to the pot. Stir, cover, and cook on low heat for 3-4 minutes, or until the tortellini is tender.
- Finish the Soup: Remove the pot from heat. Stir in the lemon juice, fresh cilantro, and grated parmesan cheese. Adjust the seasoning to your preference before serving.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: 8 minutes
- Cooking Time: 20 minutes
- Total Time: 28 minutes
Variations
- Protein Addition: For extra heartiness, add sautéed Italian sausage or shredded rotisserie chicken.
- Vegetable Substitutions: Feel free to substitute kale with spinach or add other vegetables like zucchini, celery, or potatoes.
- Creamy Consistency: To achieve a creamier soup, stir in ⅓ to ½ cup of heavy cream, coconut milk, or whole milk at the end of cooking.
- Herbaceous Twist: Enhance the flavor by stirring in 1 to 2 tablespoons of homemade pesto before serving.
Storage/Reheating
If you plan to store leftovers, it’s advisable to keep the soup and tortellini separate to prevent the pasta from becoming mushy.
- Storage: Store the soup and tortellini in separate airtight containers in the refrigerator for up to 3-4 days.
- Reheating: Reheat the soup over medium heat on the stovetop until warmed through. Add the tortellini during the last few minutes of reheating to prevent overcooking.
FAQs
What type of tortellini should I use?
You can use fresh or frozen tortellini, either cheese-filled to keep it vegetarian or meat-filled if preferred.
Can I make this soup vegan?
To make a vegan version, use vegan tortellini, omit the parmesan rind, and replace grated parmesan with a plant-based alternative.
Is there a substitute for the parmesan rind?
If you don’t have a parmesan rind, you can omit it, but note that it adds a rich, cheesy flavor to the broth.
Can I freeze this soup?
It’s best to freeze the soup without the tortellini, as the pasta can become mushy upon thawing. Add freshly cooked tortellini when reheating.
How can I add more protein to this soup?
Adding cooked Italian sausage, shredded chicken, or beans can increase the protein content.
What can I serve with this soup?
Pair the soup with a fresh green salad, crusty bread, or garlic bread for a complete meal.
How do I prevent the tortellini from becoming overcooked?
Add the tortellini towards the end of the cooking process and monitor closely to ensure it remains al dente.
Can I use other types of pasta?
While tortellini is traditional for this recipe, other stuffed pastas like ravioli can be used as substitutes.
How can I make the soup spicier?
Increase the amount of red pepper flakes or add a dash of hot sauce to elevate the heat level.
Veggie Tortellini Soup
- Total Time: 28 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Veggie Tortellini Soup is a comforting, one-pot meal featuring a rich, parmesan-infused broth, tender cheese tortellini, and vibrant vegetables. Ready in just 30 minutes, this hearty soup is perfect for a quick weeknight dinner or a cozy weekend meal. Easily adaptable, you can add protein, switch up the veggies, or make it creamy for an extra indulgent touch!
Ingredients
- 9 oz fresh or frozen tortellini
- 1½ tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 parmesan rind
- 1½ tbsp tomato paste
- 2 cups kale, chopped
- 2 cups carrots, sliced
- 32 oz vegetable broth
- 28 oz diced tomatoes
- 1½ tsp oregano
- ½ tsp red pepper flakes
- Salt and pepper to taste
- Fresh cilantro for serving
- Juice of 1 lemon
Instructions
- Sauté Aromatics
- Heat olive oil in a large Dutch oven over medium heat.
- Add onion, garlic, and parmesan rind, sauté until onion is translucent (3-4 minutes).
- Add Vegetables & Seasonings
- Stir in carrots, tomato paste, oregano, red pepper flakes, salt, and pepper.
- Cook for another 3-4 minutes.
- Simmer the Broth
- Pour in diced tomatoes and vegetable broth.
- Cover and let simmer for 6-8 minutes until slightly thickened.
- Cook Tortellini & Kale
- Add tortellini and kale, cover, and cook on low heat for 3-4 minutes, until tortellini is tender.
- Finish the Soup
- Remove from heat and stir in lemon juice, fresh cilantro, and grated parmesan (optional).
- Adjust seasoning as needed and serve hot!
Notes
- Make It Creamy: Stir in ⅓ – ½ cup heavy cream, coconut milk, or whole milk at the end.
- Boost Protein: Add cooked Italian sausage, shredded chicken, or white beans.
- Switch Up the Veggies: Substitute kale with spinach or add zucchini, celery, or potatoes.
- Storage Tip: Store tortellini separately to avoid it getting mushy when reheated.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
