Name: Creamy Vegetarian Tortellini Soup with Kale Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 2 tbsp olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 carrots, sliced; 4 cups vegetable broth; 1 cup heavy cream (or half-and-half); 1 package (18–20 oz) cheese tortellini; 2 cups chopped kale; ½ tsp dried Italian seasoning; Salt and pepper, to taste

Jump to Recipe· 3.9 from 71 reviews

If you are craving a bowl that feels like a warm hug from the inside, this Creamy Vegetarian Tortellini Soup with Kale Recipe is exactly what you need. With tender cheese-filled tortellini swimming in a rich, velvety broth dotted with vibrant kale and sweet carrots, every spoonful offers a delightful balance of creamy texture and fresh earthiness. It’s a satisfying one-pot meal that’s perfect for cozy nights or whenever you want to treat yourself to something hearty yet wholesome. Trust me, once you try this soup, it’ll quickly become one of your favorite go-to comfort dishes.

Ingredients You’ll Need

A top view of various ingredients arranged on a white marbled surface: in the center-left, a dark green bowl holds uncooked tortellini pasta, with its pale yellow color and curled edges; to the top right, a white plate holds five raw sausages in a light pink shade, arranged in a neat stack; just below the tortellini, there is a small bowl filled with mixed dried herbs, dark green and speckled; next to that, a small open can shows red tomato paste, and above it is a larger black bowl with diced bright red tomatoes; two whole orange carrots lie diagonally across the middle; to the right, three light green celery sticks sit parallel to a white plate holding thick wedges of pale yellow cheese; a bowl filled with white beans is near the carrots and cheese, with each bean smooth and oval-shaped; below and left, a white bowl contains dark green shredded kale; a whole white onion is placed near the carrots; small white bowls with black pepper and salt sit near the beans and onion; a small ornate glass bottle with pale yellow oil is above the carrots; a clear glass jar holds white milk in the lower center; scattered green basil leaves decorate the scene sparsely; the photo taken with an iphone --ar 4:5 --v 7

What’s so wonderful about this recipe is how straightforward and accessible the ingredients are, yet each one plays a crucial role in shaping the deliciousness of the final soup. From the aromatic onion and garlic that build the flavor base, to the kale that adds a fresh, nutritious punch, everything comes together simply but perfectly.

2 tbsp olive oil: Provides a luscious, fruity base to sauté your veggies and build flavor.
1 onion, diced: Adds sweetness and depth when softened, the foundation of the soup.
3 cloves garlic, minced: Offers a fragrant kick that elevates every bite.
2 carrots, sliced: Bring a natural sweetness and subtle crunch to the broth.
4 cups vegetable broth: The heart of your soup, imparting savory umami and warmth.
1 cup heavy cream (or half-and-half): Creates the signature creamy texture and rich flavor.
1 package (18–20 oz) cheese tortellini: Soft, cheesy pillows that make this soup irresistibly filling.
2 cups chopped kale: Adds color, nutrition, and a lovely earthy bitterness to balance the creaminess.
½ tsp dried Italian seasoning: Brings herbaceous, aromatic notes for that classic Italian-inspired flavor.
Salt and pepper, to taste: The essential seasoning to bring all the flavors together.

How to Make Creamy Vegetarian Tortellini Soup with Kale Recipe

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Once shimmering, toss in the diced onion and sliced carrots. Sauté them gently until they become tender and the onion turns translucent. This step builds a flavorful foundation for your soup. Add the minced garlic and cook for another minute or two until fragrant—be careful not to let it burn.

Step 2: Simmer the Broth

Pour in the vegetable broth and bring the mixture to a gentle simmer. This is where the soup begins to come alive as the carrots infuse their sweetness and the broth mingles with the sautéed veggies.

Step 3: Add Cream and Seasoning

Stir in the heavy cream and sprinkle in the dried Italian seasoning. This is the magic moment where the broth turns luxuriously creamy and develops those lovely herbaceous layers of flavor that make this dish so comforting.

Step 4: Cook the Tortellini

Carefully add the cheese tortellini to the pot. Let them cook right in the broth according to the package directions, usually about 3 to 5 minutes. The tortellini soak up some of the creamy broth while releasing their delightful cheesy filling into the soup.

Step 5: Wilt the Kale

Lastly, stir in the chopped kale and cook until it’s wilted but still bright green, usually around 2 to 3 minutes. This final addition provides a lovely color contrast and a fresh, slightly bitter note that balances the richness beautifully.

Step 6: Season and Serve

Taste your soup and season generously with salt and freshly cracked black pepper. Ladle it into bowls while warm, ready to enjoy all its creamy, hearty goodness.

How to Serve Creamy Vegetarian Tortellini Soup with Kale Recipe

A close-up image of a pot filled with a colorful soup showing three main layers: the first layer is a red tomato-based broth with small pieces of green celery and red tomato chunks scattered throughout, the second layer has yellow tortellini pasta floating evenly on top, and the third layer features deep green curly kale leaves spread across the surface. A creamy white sauce is being poured from the top right corner into the soup, blending softly with the vibrant colors below. The pot is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling freshly grated Parmesan on top adds an extra layer of cheesiness that complements the tortellini perfectly. A few fresh basil leaves or a drizzle of good olive oil can elevate the flavors and presentation. For a touch of heat, a pinch of crushed red pepper flakes works wonders.

Side Dishes

This soup pairs beautifully with crusty bread, whether a rustic baguette or garlic breadsticks, allowing you to soak up every last drop of the creamy broth. A simple side salad dressed with lemon vinaigrette can add refreshing brightness to balance the meal.

Creative Ways to Present

For a dinner party or a cozy evening, serve the soup in charming individual bowls or mini enameled pots. You can also top each serving with a crispy kale chip for a fun texture contrast. Adding a dollop of pesto or a swirl of vegan cream on top gives a gourmet touch everyone will love.

Make Ahead and Storage

Storing Leftovers

This Creamy Vegetarian Tortellini Soup with Kale Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, but keep in mind the tortellini may absorb some of the broth over time, so you might want to add a splash of cream or broth when reheating.

Freezing

If you want to freeze your soup, it’s best to do so before adding the tortellini, as pasta tends to get mushy after freezing and thawing. Freeze the broth and vegetable base in a freezer-safe container for up to 2 months. When ready to enjoy, thaw and cook fresh tortellini separately to add in at serving.

Reheating

Warm the soup gently on the stovetop over low heat, stirring occasionally. Add a little extra vegetable broth or cream if it feels too thick. This slow reheating preserves the delicate creaminess and prevents the soup from curdling.

FAQs

Can I use spinach instead of kale for this soup?

Absolutely! Spinach works wonderfully as a milder, more tender green that wilts quickly. It adds a slightly different flavor but keeps the soup fresh and nutritious.

Is there a vegan option for this recipe?

Yes, swap the heavy cream for a dairy-free alternative like coconut cream or cashew cream and use vegan tortellini. This keeps the soup creamy and satisfying without any animal products.

How long does this soup take to make?

You can have this creamy vegetarian tortellini soup with kale on the table in about 30 minutes, making it a fantastic option for a quick weeknight meal.

Can I add other vegetables?

Certainly! Diced zucchini, mushrooms, or peas would be lovely additions. Just sauté any extra veggies along with the onions and carrots for a more complex flavor and texture.

Should I use fresh or dried Italian seasoning?

Both work, but dried Italian seasoning is convenient and has a concentrated flavor perfect for soups. Fresh herbs can be added at the end for a bright, fresh pop.

Final Thoughts

This Creamy Vegetarian Tortellini Soup with Kale Recipe is one of those soul-satisfying dishes you’ll want to make again and again. It’s easy, packed with flavor, and perfectly cozy for any day you need a comforting meal. Go ahead and treat yourself to a bowl—you deserve it!