Tortellini Soup

Saturday, 01 October 2022 08:46

Tortellini Soup Featured

Written by Donna Deaton
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Changing weather and lower temperatures get my family in the mood for soup. This recipe takes less than an hour total and is healthy, comforting, and easy to make! Adjust the basic recipe for your family’s taste buds and I’ll bet you’ll put this into your regular menu rotation. Keep a package of frozen tortellini in your freezer for those evenings when you want something filling, but don’t want to take a lot of time to make it from scratch. Substitute fresh or frozen, drained spinach for the kale if you have it on hand instead.


2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium carrots, chopped

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

5 cups torn kale

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, 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 salt and pepper.


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