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Tortellini and Kale Soup

Tortellini and Kale Soup

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.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 5 to 6 servings


  • 1 1/2 tablespoons olive oil
  • 1 medium 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 low-sodium vegetable broth
  • Juice of 1 small lemon
  • 3/4 to 1 teaspoon salt or to taste
  • 1/4 to 1/2 teaspoon red pepper flakes or to taste
  • 1/2 teaspoon dried basil
  • 1/2 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)


  • 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.
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  • Reply
    dixya | food, pleasure, and health
    January 11, 2016 at 3:44 pm

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

    • Reply
      Ashley Jennings
      January 13, 2016 at 11:18 am

      Thank you!!

  • Reply
    Emma {Emma's Little Kitchen}
    January 12, 2016 at 10:02 am

    Comforting but light, just perfect!

    • Reply
      Ashley Jennings
      January 13, 2016 at 11:19 am

      Thanks Emma!

  • Reply
    November 30, 2016 at 1:49 pm

    This is sooo delicious!

    • Reply
      Ashley Jennings
      December 7, 2016 at 2:26 pm

      So happy to hear it Kirsten!

  • Reply
    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 🙂

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