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    Oh My Veggies » Vegetarian Recipes » Vegetarian Soups & Stews

    Tortellini and Kale Soup

    Published: Jan 11, 2016 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Tortellini and Kale Soup

    With the holidays behind us, I am craving healthier, lighter fare. It’s time to balance out all that baking from over the last few months! And yet, the weather is colder, and I am absolutely still in the mood for comforting meals.

    I’ve always been a fan of cheese tortellini, but on it’s own it is a little too heavy for me. Which leads us to this soup. Filled with veggies like red bell pepper and kale, some protein from kidney beans, and plenty of broth, this is the perfect way for me to get my fix. It's filling and studded with that cheesy pasta goodness, yet at the same time won’t leave you totally weighed down. I like to finish the soup off with a quick sprinkle of cheese and serve it with some crusty bread on the side. Nice and simple.

    Tortellini and Kale Soup

    Another bonus? It is fairly adaptable to what you have on hand. You could use any bean of choice instead of the kidney beans. Or, any colored bell pepper (or even carrots instead). Finally, you could also use a different dark leafy green - I think both spinach and swiss chard would make fantastic options.

    Tortellini and Kale Soup

    Tortellini and Kale Soup

    A simple and flavorful cheese tortellini soup filled with kale, red bell pepper and kidney beans.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: cheese tortellini soup, Tortellini and Kale Soup, tortellini soup
    Servings: 5 to 6 servings
    Calories: 73kcal
    Author: Oh My Veggies

    Ingredients

    • 1 ½ tablespoons olive oil
    • 1 onion chopped
    • 1 medium red bell pepper chopped
    • 2 cloves garlic minced
    • 1 14-ounce can diced fire-roasted tomatoes
    • 1 15-ounce can dark red kidney beans, drained and rinsed
    • 5 cups vegetable broth
    • Juice of 1 small lemon
    • ¾ to 1 teaspoon salt or to taste
    • ¼ to ½ teaspoon crushed red pepper flakes or to taste
    • ½ teaspoon dried basil
    • ½ teaspoon dried parsley
    • 1 about 10-ounce package fresh or frozen cheese tortellini
    • 1 about 9-ounce bunch lacinato kale, stems removed and leaves torn into bite-sized pieces
    • Shredded mozzarella or parmesan for serving (optional)
    US Customary - Metric

    Instructions

    • Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add in the onion and pepper and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
    • Add in the diced tomatoes, kidney beans, broth, lemon juice, salt, red pepper flakes, basil and parsley. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes.
    • Stir in the tortellini and the kale and continue to simmer for about 6 to 8 minutes, or until the tortellini is tender.
    • Remove from the heat. Season with additional salt and red pepper flakes as needed. Divide into bowls and garnish with cheese, if desired.

    Nutrition

    Calories: 73kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 355mgPotassium: 103mgFiber: 2gSugar: 3gVitamin A: 997IUVitamin C: 35mgCalcium: 16mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews kale, soup, winter

    Reader Interactions

    Comments

    1. dixya | food, pleasure, and health says

      January 11, 2016 at 3:44 pm

      im always looking for new ways to eat more veggies and this sounds wonderful.

      Reply
      • Ashley Jennings says

        January 13, 2016 at 11:18 am

        Thank you!!

        Reply
    2. Emma {Emma's Little Kitchen} says

      January 12, 2016 at 10:02 am

      Comforting but light, just perfect!

      Reply
      • Ashley Jennings says

        January 13, 2016 at 11:19 am

        Thanks Emma!

        Reply
    3. Kirsten says

      November 30, 2016 at 1:49 pm

      This is sooo delicious!

      Reply
      • Ashley Jennings says

        December 07, 2016 at 2:26 pm

        So happy to hear it Kirsten!

        Reply
    4. Lauren says

      November 20, 2019 at 11:02 am

      Hi! I’ve made this recipe numerous times and it’s definitely a favorite for my husband and I. My mother in law is having surgery on December 4th and I was wondering if I made this before Thanksgiving and give it to her on Thanksgiving, would it be ok frozen until she needs it that following week?

      Thanks 🙂

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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