Hate Winter? Tortellini Soup with Kale and Pesto Heals

Oh, friends, let me tell you about my latest obsession! There’s just something so incredibly comforting about a big bowl of soup, isn’t there? Especially when it’s packed with flavor and super easy to whip up. That’s exactly why I’m head-over-heels for this Tortellini Soup with Kale and Pesto! It’s seriously the perfect weeknight meal – quick, satisfying, and totally vegetarian (but trust me, even meat-lovers will adore it!).

I’ve always been a soup fanatic. My grandma used to say soup could cure anything from a cold to a bad day, and honestly? She wasn’t wrong! This Tortellini Soup with Kale and Pesto is my little hug in a bowl, and I can’t wait for you to try it!

Why You’ll Love This Tortellini Soup with Kale and Pesto

Quick and Easy Weeknight Meal

Seriously, who has hours to spend cooking on a Tuesday? Not me! This soup is ready in under an hour – 10 minutes of prep, tops!

Packed with Flavor

The pesto? *Chef’s kiss!* It just elevates the whole soup. Plus, the kale and tortellini are a match made in heaven.

Vegetarian and Customizable

Yep, it’s vegetarian, but you can totally make it vegan with vegan tortellini. And feel free to swap in your favorite veggies!

Comforting and Hearty

This isn’t some wimpy broth. It’s a real meal! Perfect for a chilly evening when you just want something warm and satisfying.

Healthy and Nutritious

Kale is a superfood, right? So basically, this soup is a health potion! All those veggies make it good for you and delicious!

Ingredients for Tortellini Soup with Kale and Pesto

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing soup. Don’t worry if you’re missing something – I’ll give you some swaps later!

The Base Vegetables

• 2 tablespoons extra-virgin olive oil – gotta have that good stuff!
• 1 medium yellow onion, diced – about a cup, give or take.
• 2 medium carrots, chopped – I like ’em kinda chunky!
• 1 fennel bulb, diced – don’t be scared of the fennel, it adds a *wow* factor!

Flavor Enhancers

• ½ teaspoon sea salt, plus more to taste – salt is your friend!
• Freshly ground black pepper – go easy at first, you can always add more.
• 2 teaspoons balsamic vinegar – trust me on this one, it’s magic!
• 2 garlic cloves, minced – I’m a garlic girl, so I sometimes add an extra!
• 1 tablespoon fresh thyme leaves – dried works too, just use about a teaspoon.
• ¼ to ½ teaspoon red pepper flakes – for a little kick!

The Soup Body

• 1 (28-ounce) can diced tomatoes – don’t drain ’em!
• 3½ cups vegetable broth – low sodium is always a good idea.

The Stars of the Show

• 9 to 12 ounces cheese tortellini, or vegan tortellini – use your fave!
• 5 cups torn kale – curly or lacinato, whatever you like!
• ½ cup chopped fresh parsley or basil – I’m partial to basil, yum!

Step-by-Step: How to Make Tortellini Soup with Kale and Pesto

Okay, ready to get cooking? Don’t worry, it’s easier than it sounds! Just follow these steps and you’ll be slurping down delicious soup in no time.

Sauté the Vegetables

First, grab a big pot (like, a really big one!). Drizzle in the olive oil and pop it over medium heat. Then, toss in the diced onion, chopped carrots, and fennel. Sprinkle with that sea salt and pepper. Cook, stirring every now and then, until the veggies start to soften up – should take about 8 minutes. You want them to be tender, not browned.

Simmer the Soup

Now for the good stuff! Pour in the balsamic vinegar (it’ll smell amazing!), minced garlic, diced tomatoes (juice and all!), vegetable broth, thyme leaves, and those red pepper flakes. Give it a good stir, then cover the pot and let it simmer for 30 minutes. You’ll know it’s ready when the veggies are super tender. This is when all the flavors meld together, so don’t rush it!

Cook the Tortellini

While the soup is simmering away, get your tortellini cooking. Just follow the package directions – usually, you just boil them in salted water until they’re al dente (that means slightly firm). Don’t overcook them, or they’ll get mushy in the soup!

Combine and Finish

Alright, almost there! Once the tortellini is cooked, drain it and add it to the pot of simmering soup. Then, toss in the torn kale. Let it all simmer for just 2 more minutes, until the kale wilts a little. Give it a taste and add more salt and pepper if you think it needs it. Seasoning is key, folks!

Serve and Garnish

Ladle the soup into bowls and top with a big scoop of pesto. A sprinkle of fresh parsley or basil adds a nice touch, too. And that’s it! Get ready to enjoy the best tortellini soup ever!

Ingredient Notes and Substitutions for Your Tortellini Soup with Kale and Pesto

Okay, so maybe you’re staring at the ingredient list thinking, “Hmm, I don’t have *that*.” No worries! Here are some easy swaps to make this soup work for you!

Tortellini Variations

I usually go for cheese tortellini ’cause, well, cheese! But if you’re vegan or dairy-free, grab some vegan tortellini. They’re surprisingly good these days!

Kale Alternatives

Kale not your thing? No problem! Spinach works great, and so does Swiss chard. Just toss them in at the end like you would the kale.

Pesto Options

Homemade pesto is amazing, if you have the time. But honestly? Store-bought works just fine! If you have a nut allergy, look for a nut-free pesto. They’re out there!

Broth Substitutions

Vegetable broth is my go-to, but chicken broth would also be delicious! If you’re in a pinch, even water with a bouillon cube can work. Just adjust the seasoning!

Tips for the Best Tortellini Soup with Kale and Pesto

Want to really knock this soup out of the park? Here are my secrets for taking it from “good” to “OMG, this is amazing!”

Don’t Overcook the Tortellini

Seriously, this is the #1 rule! Mushy tortellini is a sad tortellini. Cook ’em al dente – they should still have a little bite!

Seasoning is Key

Taste, taste, taste! Seriously, don’t be shy with the salt and pepper. A little extra can make all the difference. And don’t forget a pinch of red pepper flakes for a little zing!

Fresh Herbs Make a Difference

Dried herbs are okay in a pinch, but fresh parsley or basil? *So* much better! They add a bright, vibrant flavor that you just can’t get from the dried stuff. My favorite part is snipping fresh basil right before serving!

Add the Kale Last

Nobody likes soggy kale! Toss it in at the very end, just before you’re ready to serve. It only needs a minute or two to wilt. That way, it stays nice and tender, not mushy.

Serving Suggestions for Tortellini Soup with Kale and Pesto

Okay, so you’ve got this amazing soup… what do you serve with it? Here are a few of my favorite things to pair with this yummy Tortellini Soup with Kale and Pesto:

Crusty Bread

Gotta have some crusty bread for dipping, right? I mean, soaking up all that delicious broth is a must!

Side Salad

A light, refreshing salad is always a good idea. Something simple with a vinaigrette dressing balances out the richness of the soup.

Parmesan Cheese

A sprinkle of grated Parmesan cheese on top? Yes, please! It adds a salty, savory touch. Don’t skip it!

Storing and Reheating Your Tortellini Soup with Kale and Pesto

Got leftovers? Lucky you! This soup is even better the next day (if that’s even possible!). Here’s how to keep it fresh and delicious.

Storage Instructions

Just pop the leftover soup into an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. Easy peasy!

Reheating Instructions

You can reheat it on the stovetop over medium heat (stirring occasionally!) or zap it in the microwave. Just make sure it’s heated through!

Frequently Asked Questions About Tortellini Soup with Kale and Pesto

Got questions? I’ve got answers! Here are some of the most common things people ask me about this amazing Tortellini Soup with Kale and Pesto.

Can I freeze Tortellini Soup with Kale and Pesto?

You know, freezing soups with pasta can be a *little* tricky. The tortellini might get a bit softer, but it’s totally doable! Just let the soup cool completely, then pop it in a freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge and reheat. Easy!

Can I make Tortellini Soup with Kale and Pesto ahead of time?

Absolutely! This soup is actually fantastic made a day or two in advance. The flavors really meld together. I would recommend cooking the tortellini separately and adding it right before serving to avoid it getting too soft.

What other vegetables can I add to Tortellini Soup with Kale and Pesto?

Oh, the possibilities are endless! Zucchini, bell peppers, mushrooms… go wild! Just toss them in with the other veggies when you’re sautéing them at the beginning. It’s a great way to use up whatever’s in your fridge!

How can I make this Tortellini Soup with Kale and Pesto spicier?

Spice it up, baby! Add more red pepper flakes, of course! You could also toss in a chopped jalapeño with the onions and carrots. Or, swirl in a little sriracha at the end for a fiery kick!

Nutritional Information for Tortellini Soup with Kale and Pesto

Okay, friends, just a little disclaimer here! Keep in mind that the nutritional information below is just an estimate. It can totally vary depending on the exact ingredients you use (different brands, different sizes of veggies, you get the idea!). So, don’t take it as gospel, okay? But it’ll give you a general idea!

Enjoy Your Delicious Tortellini Soup with Kale and Pesto!

Alright, that’s it! I hope you love this soup as much as I do! Don’t forget to leave a comment and rate the recipe – and share your pics on social media! I wanna see your creations!

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