There’s something so comforting and satisfying about a hearty soup that feels like a warm hug—especially when it’s packed with flavors and textures that make every spoonful a delight. This Kale Tortellini Soup Recipe is exactly that kind of dish: a luscious blend of tender cheese-filled tortellini, vibrant kale, and a rich, savory broth that’s simple to whip up yet wildly flavorful. Whether you’re cooking for family or craving a cozy night in, this soup will quickly become a favorite go-to.
Why You Should Make This Recipe
Incredibly Quick to Prepare: From chopping to simmering, this soup comes together in just about 20 minutes, perfect for busy weeknights.
Balanced Nutrition: Loaded with kale’s vitamins and the cheesy goodness of tortellini, it’s both wholesome and indulgent.
Versatile Flavor Profile: The blend of Italian seasoning, paprika, and red pepper flakes creates a comforting warmth without overwhelming spice.
Comfort Food with a Twist: It’s a fresh take on classic soup, marrying the heartiness of pasta with the health benefits of greens in one bowl.
Ingredients & Substitutions
What makes this Kale Tortellini Soup Recipe shine are its simple yet essential ingredients, each adding a unique layer to the bowl. From the aromatic garlic and onion sautéed in olive oil to the lush tomato base, and of course, the nutrient-rich kale and cheesy tortellini—every element works in harmony to create depth in taste, texture, and color.
- Olive oil: Use a good-quality extra virgin olive oil to bring a fruity richness that enhances the sautéed veggies.
- Diced onion and minced garlic: These are the aromatic foundation that give the broth a savory backbone.
- Italian seasoning: A balanced blend of herbs that adds warmth and character without competing with other flavors.
- Paprika and crushed red pepper flakes: Paprika offers a smoky sweet note while red pepper flakes kick up just enough heat for excitement.
- Tomato paste and crushed tomatoes: Together they create a vibrant, velvety base that turns the broth into a luscious red hue.
- Chicken or vegetable broth: Choose whichever suits your preference; both give a flavorful, comforting liquid to the soup.
- Three cheese tortellini: Packed with creamy cheese, these little pasta pockets add a delightful bite and cheesy goodness.
- Kale: Fresh kale adds earthiness, vibrant green color, and nutritional power, making the soup hearty and healthy.
- Grated Parmesan cheese: The perfect finishing touch to add salty, nutty depth right before serving.
- Salt and freshly ground black pepper: Essential seasoning to bring out all the other flavors beautifully.
How to Make Kale Tortellini Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the diced onions and cook for about 3 to 4 minutes until they’re soft and translucent—this step releases all that sweet onion flavor. Then, toss in the minced garlic and sauté for just 30 seconds until fragrant, taking care not to let it burn. This fragrant base sets a delicious stage for the soup!
Step 2: Build the Flavor Foundation
Sprinkle in the Italian seasoning, paprika, and crushed red pepper flakes, stirring them through the onions and garlic. Adding these spices now lets their aromas bloom and meld perfectly. Follow with a generous scoop of tomato paste and pour in the crushed tomatoes with their juices—stir everything together to create a rich, flavorful mix that will infuse the broth with color and depth.
Step 3: Add Broth and Bring to Boil
Pour in your chicken or vegetable broth, stirring to combine all ingredients smoothly. Crank up the heat and bring this mixture to a lively boil—it’s here that the flavors start to really marry and intensify, making the soup base nothing short of irresistible.
Step 4: Cook the Tortellini
Gently add the refrigerated tortellini to your bubbling pot and reduce the heat to a simmer. Follow the package instructions for cooking time, which usually falls between 5 and 10 minutes, or until the tortellini are perfectly tender. This pasta cooks right in the broth, soaking up all that delicious flavor.
Step 5: Wilt the Kale and Adjust Seasoning
Finally, toss in the chopped kale and let it simmer for 2 to 3 minutes—just enough to wilt the greens without losing their vibrant color or texture. Season the soup with salt and freshly ground black pepper to your taste, tasting as you go to hit that perfect savory note. The kale adds a fresh, slightly earthy bite that perfectly balances the richness of the tortellini and tomato broth.
Step 6: Serve with a Cheesy Finish
Before ladling your soup into bowls, sprinkle a generous handful of grated Parmesan cheese on top. The salty, nutty flair of Parmesan is the absolute perfect finishing detail, melting slightly into the hot soup and elevating every spoonful.
How to Serve Kale Tortellini Soup Recipe
Garnishes
While Parmesan adds that classic touch, you can also experiment with fresh herbs like chopped basil or parsley for a bright, fresh contrast. A drizzle of good-quality olive oil or a tiny sprinkle of red pepper flakes can add exciting finishes, depending on your mood.
Side Dishes
This soup is satisfying on its own but pairs beautifully with crusty garlic bread, a simple green salad, or roasted vegetables. These sides round out the meal and make it feel truly special without any extra fuss.
Creative Ways to Present
For an inviting presentation, serve the soup in rustic ceramic bowls that highlight its vibrant colors. Garnish with a Parmesan crisp or a garlic crostini perched on the side. You can even add a twist by topping with a poached egg for extra indulgence that looks stunning and tastes divine.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though it’s rare!), store them in an airtight container and keep them in the refrigerator. The soup will stay fresh for about 3 to 4 days. Just be sure to stir well before reheating as the tortellini may absorb some broth while chilling.
Freezing
Freezing works best if you skip the tortellini before storing. Freeze the broth, kale, and tomato base in a sealed container. When you’re ready to enjoy, thaw and bring to a boil on the stove, then add fresh tortellini to cook until tender. This keeps textures fresh and flavors bright.
Reheating
Reheat soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also microwave individual portions, just watch the heating time so the tortellini doesn’t get too soft. A splash of broth or water can help loosen the soup if it thickens too much.
FAQs
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Can I use frozen kale in this Kale Tortellini Soup Recipe?
Absolutely! Frozen kale works well — just add it straight into the pot a little earlier to ensure it wilts and cooks through properly. Fresh kale is ideal for texture, but frozen is a convenient and nutritious option.
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Is there a vegetarian version of this soup?
Yes! Simply use vegetable broth instead of chicken broth and choose cheese tortellini without eggs or animal rennet. The soup will still be rich, flavorful, and comforting.
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Can I substitute tortellini with other pasta?
Definitely. While tortellini’s cheesy pockets are special, you can swap in small pasta shapes like ravioli, mini shells, or even gnocchi for varied textures and tastes.
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How spicy is this soup?
The recipe calls for just ¼ teaspoon of crushed red pepper flakes, offering a subtle warmth that’s not overpowering. You can adjust the amount based on your spice preference, adding more if you love a kick.
Final Thoughts
If you’re looking for a delightful way to enjoy a comforting, quick, and nourishing meal, this Kale Tortellini Soup Recipe is pure magic in a bowl. It’s the kind of soup that feels homemade and special, even on your busiest days. I can’t wait for you to try it and let it become one of your favorites, just like it has for me!
Print
Kale Tortellini Soup Recipe
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Kale Tortellini Soup combines tender three-cheese tortellini, nutrient-packed kale, and a flavorful tomato broth, seasoned with Italian herbs and a touch of spice. Perfect for a quick and hearty meal, this soup simmered on the stovetop balances savory, spicy, and fresh flavors in every spoonful.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasonings
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
Broth and Base
- 1/4 cup tomato paste
- 5 cups chicken or vegetable broth
- 1 cup canned crushed tomatoes, undrained
Core Ingredients
- 2 cups packaged refrigerated three cheese tortellini
- 3 cups chopped kale (de-stemmed)
- Salt and freshly ground black pepper, to taste
For Garnish
- Grated Parmesan cheese
Instructions
- Heat the Oil and Sauté Aromatics: In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 cup diced onion and sauté for about 3-4 minutes until translucent. Add 1 tablespoon minced garlic and sauté an additional 30 seconds until fragrant.
- Season the Base: Stir in 1 teaspoon Italian seasonings, 1 teaspoon paprika, and 1/4 teaspoon crushed red pepper flakes, mixing well to coat the aromatics.
- Add Tomato Ingredients and Broth: Pour in 1/4 cup tomato paste and 1 cup canned crushed tomatoes (undrained). Stir to combine, then add 5 cups chicken or vegetable broth. Stir well and bring the mixture to a boil.
- Cook the Tortellini: Add 2 cups refrigerated three cheese tortellini to the boiling soup. Reduce heat to a simmer and cook according to package instructions, about 5-10 minutes, until the tortellini are tender.
- Season and Add Kale: Season the soup with salt and freshly ground black pepper to taste. Add 3 cups chopped, de-stemmed kale and let it simmer for an additional 2-3 minutes until the kale wilts.
- Serve and Garnish: Ladle the soup into bowls and garnish with grated Parmesan cheese before serving for added richness and flavor.
Notes
- Red pepper flakes are quite spicy; use only ¼ teaspoon or adjust according to your heat preference.
- Opt for low sodium broth if possible to better control the saltiness of the soup.
- Three cheese tortellini is preferred, but substitute with your favorite varieties as desired.
- Ensure you remove the stems from the kale before chopping for better texture.
- For storage, keep leftovers in an airtight container in the refrigerator for 3-4 days and reheat on the stovetop or microwave.
- To freeze, omit tortellini in the soup before freezing. When ready to eat, heat soup until boiling, then add fresh tortellini and cook until al dente.
