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:
More Favorite Soup Recipes
If you love this soup, try one of these delicious recipes next:
Prep Time: 10 mins
Cook Time: 40 mins
This vegetarian tortellini soup is healthy, comforting, and easy to make! For a vegan variation, substitute your favorite vegan tortellini. I like the Kite Hill brand.
- 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 water or broth
- 1 tablespoon fresh thyme leaves
- ¼ to ½ teaspoon red pepper flakes
- 9 to 12 ounces cheese tortellini
- 5 cups torn kale
- Dollops of Kale Pesto
- ½ cup chopped fresh parsley or basil
Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
Add the balsamic vinegar, garlic, tomatoes, water, 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 the kale pesto and sprinkle with fresh parsley.