On a cold night, this tortellini soup recipe will be your best friend! Packed with fresh veggies and pasta, it's warming, flavorful, and easy to make.
This tortellini soup recipe has always been one of my favorites, but I gained a new appreciation for it this week. Over the last few days, a big, blustery snowstorm has turned Chicago into a winter wonderland. When Jack and I come inside from a chilly walk or shoveling snow, a hot bowl of tortellini soup is the perfect way to warm up.
If you’re also craving cozy, nourishing meals right now, you’ll love this tortellini soup recipe. It cooks up in just over 30 minutes, so it’s easy to make on a weeknight, and it’s packed with flavorful veggies and herbs. The chewy, cheesy tortellini makes it filling and fun to eat, and a vibrant kale pesto takes the whole thing over the top. On a cold night, it’s guaranteed to hit the spot.
Tortellini Soup Recipe Ingredients
Ready to make this tortellini soup recipe? Here’s what you’ll need:
- Tortellini, of course! Look for fresh tortellini in the refrigerated section of your grocery store, or use your favorite frozen tortellini. To make this recipe vegan, use vegan cheese tortellini. I like the Kite Hill Brand.
- Onion, garlic, carrots, and fennel – They add savory depth of flavor.
- Fresh thyme – It makes this tortellini soup taste fresh and aromatic.
- Diced tomatoes and their juices – Along with vegetable stock, they create the brothy base of the soup. I love their sweet and tangy flavor with the cheesy tortellini.
- Balsamic vinegar – It gives the soup a delicious tangy kick.
- Red pepper flakes – For a little heat.
- Kale – For extra veggie power! I add kale leaves to the soup and dollop a vibrant kale pesto on top.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
This tortellini soup recipe is super easy to make! First, heat olive oil in a large pot over medium heat, and sauté the onion, carrots, and fennel until they soften. Stir in the garlic, vinegar, tomatoes, broth, thyme, and red pepper flakes, cover, and simmer for 30 minutes.
In the meantime, cook and drain the tortellini. Add it to the soup along with the kale leaves, and simmer for 2 minutes more. Before you eat, season to taste. That’s it!
Tortellini Soup Serving Suggestions
When you’re ready to eat, ladle the tortellini soup into bowls. Garnish it with fresh basil or parsley and a generous scoop of kale pesto. (Tip: keep the kale pesto handy. If you’re anything like me, you’ll add more to your bowl as you eat!)
I often serve this tortellini soup on its own, but it’s also lovely with a salad on the side. Pair it with mixed greens tossed in Italian dressing or lemon vinaigrette or with one of these salad recipes:
- Pear Salad with Balsamic and Walnuts
- Italian Chopped Salad
- Citrus Salad with Fennel and Avocado
- Caesar Salad
- Shaved Brussels Sprouts Salad
- Green Bean Salad
- Or any of these 19 Best Winter Salad Recipes!
Round out the meal with homemade focaccia or good crusty bread. Enjoy!
More Favorite Soup Recipes
If you love this soup, try one of these delicious recipes next:
- Many-Veggie Vegetable Soup
- Best Lentil Soup
- Tomato Basil Soup
- Butternut Squash Soup
- Wild Rice Soup
- Carrot Ginger Soup
- Or any of these 30 Best Soup Recipes!
Tortellini Soup
Equipment
- Le Creuset Dutch Oven (I use my Staub to make soup)
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 diced tomatoes
- 3½ cups vegetable broth
- 1 tablespoon fresh thyme leaves
- ¼ to ½ teaspoon red pepper flakes
- 9 to 12 ounces cheese tortellini, or vegan tortellini
- 5 cups torn kale
- Kale Pesto
- ½ cup chopped fresh parsley or basil
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
- Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
- Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
- Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
- Serve in bowls with scoops of kale pesto and fresh parsley for garnish.
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Hello! Do you have the nutrition facts for this recipe?
Fantastic recipe! Made it for datenight and it was a hit. Great for a budget – you can splurge for the organic veggies and still do this for under $20. Plus you can use the leaves from the fennel and carrots to add more herbal depth. Makes plenty for lunches. Thanks for posting!
So glad you loved it, Whitney!
The tortellini i bought at the store ended up tasting bad once cooked, so I ditched it and dumped some rice and a little extra water in the pot. I also replaced the fennel with leeks and the kale with spinach due to what was available at the store. It turned out fantastic! Probably gonna try to freeze some since I’m on my own.
Delicious, veggie-filled soup. Not sure how big a serving is, but the recipe made about 3 quarts of soup.
So glad you enjoyed the soup, Ellen!
Really nice soup. I left out the fennel. Don’t care for it. And added a little Italian sausage. So good!!
So glad you loved the soup, Michelle!
As always your recipes are easy and delicious- thank you so much!
I skipped the fennel, and used spinach instead of kale and it was so good!
This soup is delicious and I agree that the balsamic vinegar is what enhances the flavor!
Hi Jennie, I’m so glad you loved it!