Description
Warm up with this creamy vegetarian tortellini soup! Tender cheese tortellini, hearty kale, and a silky broth make a comforting weeknight bowl everyone will love 🥬🍲🧀.
Ingredients
– 400 g fresh cheese tortellini 🧀🍝
– 1 tbsp olive oil 🫒
– 1 medium onion, chopped 🧅
– 2 cloves garlic, minced 🧄
– 2 carrots, diced 🥕
– 2 celery stalks, diced 🌱
– 200 g kale, stems removed and chopped 🥬
– 1200 ml vegetable broth 🥣
– 200 ml half-and-half or light cream 🥛
– 50 g grated Parmesan (plus extra for serving) 🧀
– 1 tsp dried thyme 🌿
– 1 tbsp lemon juice 🍋
– Salt 🧂 and black pepper 🌶️ to taste
– Fresh parsley, chopped, for garnish 🌿
Instructions
1 Heat the olive oil in a large pot over medium heat.
2 Add the chopped onion, diced carrots and celery; sauté until the onion is translucent, about 5–7 minutes.
3 Stir in the minced garlic and dried thyme; cook for 30 seconds until fragrant.
4 Pour in the vegetable broth and bring to a gentle simmer.
5 Add the tortellini and chopped kale to the simmering broth. Cook according to the tortellini package instructions (usually 3–5 minutes for fresh tortellini), stirring occasionally so the pasta doesn’t stick.
6 Reduce heat to low. Stir in the half-and-half (or cream) and grated Parmesan until the cheese melts and the soup is creamy. Do not boil after adding the dairy to avoid curdling.
7 Season with salt, black pepper, and lemon juice to brighten the flavors. Taste and adjust seasoning as needed.
8 Ladle the soup into bowls, sprinkle with extra Parmesan and chopped parsley, and serve immediately while hot.