Description
This comforting Parmesan Kale Tortellini Soup is a flavorful, hearty meal perfect for a quick weeknight dinner. Combining tender tortellini, nutrient-rich kale, and a medley of aromatic vegetables simmered in savory chicken broth, this soup delivers warmth and satisfaction in just 30 minutes.
Ingredients
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 1 fennel bulb, diced
- 1 red bell pepper, diced
- 2 large garlic cloves, minced
- 1 bunch of curly kale, roughly chopped
- ½ tsp dried or fresh thyme
- ½ tsp red pepper flakes (plus more for serving)
- ½ tsp fennel seed (optional)
Broth and Liquids
- 8 cups chicken broth or bone broth
- 1 large lemon (juice from half)
Pasta and Cheese
- 9 oz fresh cheese tortellini (refrigerated or frozen)
- ½ cup freshly grated Parmesan cheese (plus more for serving)
Other
- Salt, to taste (about 1 teaspoon)
- 1-2 tablespoons olive or avocado oil
Instructions
- Prepare the Vegetables: Heat a large pot over medium heat and add 1-2 tablespoons of olive or avocado oil. Add the chopped onion and diced fennel. Cook for about 5 minutes, stirring occasionally, until they start to soften. Season with a pinch of salt to enhance the flavors.
- Add Red Bell Pepper: Stir in the diced red bell pepper and continue cooking for another 5 minutes until all vegetables are softened and slightly caramelized, which brings out their natural sweetness.
- Sauté Garlic: Add the minced garlic and cook for 1-2 minutes more until fragrant, making sure not to burn it as garlic can become bitter if overcooked.
- Simmer the Broth: Pour in 8 cups of chicken or bone broth. Add thyme, red pepper flakes, and fennel seed if using. Squeeze the juice from half of the lemon into the pot. Bring the broth to a boil, then reduce heat and let it simmer uncovered for 15 minutes to develop flavor.
- Cook the Tortellini: While the broth simmers, cook the fresh cheese tortellini in a separate pot of boiling water following package instructions. Once tender, drain and set aside. Cooking separately ensures that the tortellini remains firm and doesn't get soggy.
- Add Kale and Tortellini: Add the roughly chopped kale and cooked tortellini to the simmering soup. Stir and cook for about 2 minutes until the kale wilts and the tortellini is heated through.
- Finish with Parmesan: Remove the pot from heat and stir in the freshly grated Parmesan cheese until melted and incorporated, adding creaminess and a savory finish.
- Serve: Ladle the hot soup into bowls. Garnish with extra grated Parmesan cheese, additional red pepper flakes if desired, and a squeeze of fresh lemon juice to brighten the flavors. Enjoy immediately for best taste.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and use cheese tortellini made without animal rennet.
- Adding fennel seed is optional but enhances the soup’s depth with subtle anise notes.
- Fresh tortellini cooks quickly—watch carefully to avoid overcooking.
- You can swap kale with spinach or Swiss chard if preferred.
- Leftovers can be stored in the fridge for up to 3 days; reheat gently to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian