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
Scale
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.
