Description
A warm, inviting bowl of Veggie-Loaded Tortellini Soup captures the essence of rustic, home-cooked meals. Each spoonful is packed with the vibrant colors of garden-fresh vegetables and creamy, cheese-filled tortellini, making it not just a meal but a visual feast as well. This soup blends the earthy flavors of kale or spinach with the rich, tomatoey depth of marinara, topped with a sprinkle of Parmesan for a comforting finish.
Ingredients
2 Tablespoons olive oil
1½ cups chopped onion (about 1 medium onion)
3 large carrots, peeled and diced
2 ribs celery, diced or 1 fennel bulb, chopped
1½ teaspoons kosher salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
3 cloves garlic, minced
1 bunch lacinato (dino) kale, center rib removed and leaves chopped or 5 oz baby spinach
1½ cups jarred marinara or other tomato-based pasta sauce
14 ounces canned white beans (cannellini, great northern, or navy), drained and rinsed (about 2 cups)
6–8 cups low-sodium vegetable broth
9 ounce package cheese tortellini
¼ cup grated parmesan cheese, plus more for serving (optional)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the onion, carrot, and celery and cook, stirring occasionally, until the onions are lightly browned, about 4 to 5 minutes.
Stir in the salt, pepper, oregano, and garlic. Cook for a minute, stirring frequently.
Stir in the kale, marinara sauce, beans, and 6 cups of the vegetable broth. Bring to a simmer and cook for 15 minutes to soften the vegetables.
If using spinach as your greens, wait until step 6 to add to the soup.
Add the uncooked tortellini to the pot and simmer for 1 minute less than instructed on the package if serving immediately.
For later serving, boil the tortellini separately, drain, and add to the soup before serving.
Adjust the soup volume with additional broth as needed. Stir in spinach now if using and allow to wilt.
Stir in the parmesan cheese, adjust seasoning, and serve garnished with extra cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320