Description
This creamy vegetarian tortellini soup with kale is a cozy and flavorful one-pot meal featuring cheese-filled tortellini and tender greens simmered in a rich broth with a hint of Italian seasoning.
Ingredients
Main 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
Instructions
- Heat the oil: In a large pot over medium heat, warm 2 tablespoons of olive oil to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion and sliced carrots to the pot, cooking until they become soft and slightly translucent, then stir in the minced garlic and cook until fragrant.
- Add broth and simmer: Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer to build the soup base.
- Incorporate cream and seasoning: Stir in 1 cup of heavy cream and ½ teaspoon of dried Italian seasoning to enrich the broth with creaminess and Italian flavors.
- Cook tortellini: Add the cheese tortellini to the pot and cook according to the package instructions, usually about 3-5 minutes, until tender.
- Add kale: Stir in 2 cups of chopped kale and cook until the greens are wilted but still vibrant, enhancing the soup’s texture and nutrition.
- Season and serve: Season the soup with salt and freshly ground pepper to taste, then ladle into bowls and serve warm for a comforting meal.
Notes
- Use dairy-free cream to make this soup vegan-friendly.
- Spinach is a great substitute if kale isn’t available or preferred.
- Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
