Creamy Vegetarian Tortellini Soup with Kale
When the temperature drops or your soul just needs something warm and nourishing, nothing hits the spot like a bowl of Creamy Vegetarian Tortellini Soup with Kale.
Ingredients
For the Soup Base:
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk for dairy-free option
- 1 9 oz package cheese tortellini (fresh or frozen)
- 2 cups kale chopped (stems removed)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
🧾 Ingredient Spotlight:
- Tortellini: Cheese-stuffed pasta that makes every bite satisfying.
- Kale: A leafy green superfood loaded with nutrients and texture.
- Olive Oil: Adds depth and heart-healthy fat.
Instructions
Cook the Base
- Sauté the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
Build the Soup
- Add the Broth and Cream: Pour in the vegetable broth and heavy cream (or coconut milk), stirring to combine.
- Incorporate Tortellini: Add the tortellini to the pot, bringing the mixture to a gentle boil. Cook according to package instructions, usually about 5-7 minutes.
Add the Kale
- Stir in the Kale: Once the tortellini is cooked, add the chopped kale and dried Italian seasoning. Stir until the kale wilts, about 2-3 minutes.
- Season to Taste: Season the soup with salt and pepper to your liking.
Serve
- Garnish and Enjoy: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.