Tortellini Soup with Kale
Warm up with a bowl of comforting tortellini soup with kale—an easy, wholesome recipe that combines tender cheese tortellini, nutrient-packed kale, and a medley of flavorful vegetables in a savory broth. This one-pot wonder features aromatic garlic, a hint of crushed red pepper, and rich Italian seasoning, creating a satisfying dish that’s perfect for busy weeknights or cozy gatherings. Ready in just 40 minutes, this vibrant soup is a well-rounded meal loaded with hearty ingredients like carrots, celery, and diced tomatoes, complemented by the convenience of fresh or frozen tortellini. Garnish with freshly grated Parmesan for an extra touch of indulgence and serve this kale tortellini soup to delight your family with its homestyle charm and restaurant-quality taste. Perfect for anyone searching for quick, healthy dinner ideas, this recipe checks all the boxes for flavor, nutrition, and simplicity!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 2 medium carrots, sliced into thin rounds
- 2 stalks celery stalks, diced
- 14.5 ounces canned diced tomatoes
- 6 cups chicken or vegetable broth
- 1 teaspoons dried Italian seasoning
- 10 ounces cheese tortellini (fresh or frozen)
- 4 cups fresh kale, stems removed and leaves chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups Parmesan cheese, grated (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and crushed red pepper flakes. Cook for 1 minute, stirring frequently to prevent burning.
Add the sliced carrots and diced celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the canned diced tomatoes (with their juice) and pour in the chicken or vegetable broth.
Add the dried Italian seasoning, salt, and black pepper. Bring the soup to a boil over medium-high heat.
Once the soup is boiling, reduce the heat to a simmer. Cover the pot and let the soup simmer for 10 minutes to allow the flavors to meld.
Add the cheese tortellini to the pot and cook according to the package instructions, usually 3-5 minutes for fresh tortellini or slightly longer for frozen.
Stir in the chopped kale and simmer for 2-3 minutes, until the kale is wilted and tender.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Serve hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 9971 mg | 434% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 30.5 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2115 mg | 163% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2675 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
