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A bowl of cheese tortellini soup with a spoon resting in the bowl.
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Cheese Tortellini Soup

This creamy cheese tortellini soup is a cozy, one-pot vegetarian dinner made with vegetable broth, tender veggies, and kale. It’s ready in about 35 minutes and hearty enough to be a full meal in a bowl.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 - 8 servings
Calories 500kcal

Ingredients

  • 2 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 tablespoon flour
  • 6 cups vegetable broth
  • 2 teaspoon Italian seasonings
  • salt and pepper to taste
  • 1 19-ounce package cheese tortellini
  • 2 cups kale chopped
  • 1 cup heavy cream
  • fresh parsley optional garnish

Instructions

  • Soften the veggies. Warm the olive oil in a large pot over medium heat. Toss in the onion, carrots, and celery and cook for 5-7 minutes, stirring now and then, until they start to soften.
  • Add the garlic. Stir in the garlic and let it cook for about 30 seconds, just until you can smell it.
  • Make the base. Sprinkle the flour over the veggies and stir until everything is coated. Keep cooking for 1-2 minutes so the flour loses its raw taste.
  • Pour in the broth. Slowly add the vegetable broth, stirring as you go so no lumps form. Add the Italian seasonings and bring it all up to a boil.
  • Cook the tortellini. Drop in the tortellini and turn the heat down to a simmer. Cook for 3-5 minutes (or per the package) until tender. Stir in the kale during the last couple of minutes so it wilts.
  • Finish with cream. Pour in the heavy cream and let the soup simmer gently for 2-3 minutes to warm through. Taste and add salt and pepper as needed.
  • Serve. Ladle into bowls and top with fresh parsley if you like.

Notes

  • Chop the kale and measure the cream before you start, since the last few steps move quickly.
  • Refrigerated or frozen tortellini both work. Frozen needs a few extra minutes to cook.
  • Keep the soup at a gentle simmer after adding the cream so it doesn’t curdle.
  • Use low-sodium broth and season at the end, because the tortellini adds salt.
    Serve with crusty bread or biscuits to round out the meal.

Nutrition

Calories: 500kcal | Carbohydrates: 50g | Protein: 16g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 1370mg | Potassium: 206mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5252IU | Vitamin C: 10mg | Calcium: 201mg | Iron: 3mg
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