Vegetarian Cheese Tortellini Soup (Rustic & Creamy)
This rustic tortellini soup is what dreams are made of! Creamy tomato broth is loaded carrots, celery, onion, kale, red pepper flakes, parmigiano and cheese tortellini. And although the soup itself is vegetarian, you could definitely bulk it up with some italian sausage or even some diced chicken.
Ingredients
- 2 tablespoon Olive Oil
- 1 medium Sweet Onion roughly chopped
- 3 medium Carrots roughly chopped
- 2 stalks Celery roughly chopped
- ½ teaspoon Red Pepper Flakes
- 1 14.5 oz can Diced Tomatoes
- 6 cups Vegetable Broth
- ¼ cup Parmigiano Cheese plus the rind if you have one!
- 2 cups Kale roughly chopped
- 2 cups Frozen Cheese Tortellini (see notes below if using fresh tortellini)
- ½ cup Heavy Cream
- Kosher Salt & Fresh Cracked Pepper
Instructions
- In a large pot, add olive oil, onion, carrots, celery, red pepper flakes and salt and sauté over medium heat, stirring often, for 10 minutes.
- Add canned diced tomatoes, broth (and parmigiano rind if you have one) and let it simmer for 20 minutes.
- Add kale, tortellini, and heavy cream and simmer for another 5-10 minutes or until the tortellini is heated through. Finish with the parmigiano (saving a little for plating).
- Taste and season with more kosher salt and fresh cracked pepper as needed.
- Place soup in bowls and top with grated parmigiano and red pepper flakes if desired.
Notes
If you're using fresh tortellini, add them within the last few minutes (2-3 minutes) of cooking so they don't have overcook and get soggy.
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