Recipe Detail

Kale & Tortellini Soup

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  1. 1 - sweet onion chopped
  2. 1 tablespoons - olive oil
  3. 3 cloves - garlic finely minced
  4. 1/2 cups - carrots chopped
  5. 1 teaspoons - oregano
  6. 1 teaspoons - basil
  7. 1 teaspoons - rosemary
  8. 4 cups - low-sodium vegetable broth
  9. 3 cups - water or additional broth
  10. 1 cans - (14 ounce) diced tomatoes
  11. 1/2 pounds - cheese tortellini
  12. 4 ounces - baby bella mushrooms sliced
  13. 1/2 bunches - curly kale roughly chopped into pieces
  14. - Chopped fresh parsley
  15. - Grated Parmesan cheese


In a very large soup pot, sautee the onion with a tablespoon of oil over medium heat until soft and then add in the garlic. Cook for another minute, and then add the carrots and your favorite Italian dried herbs (I used a blend of oregano, basil, and rosemary noted above).

Cook for another 3-5 minutes and then add the vegetable broth, water, and diced tomatoes (do not drain the can).

Let the soup simmer on medium-low heat for 20 minutes on the stove, and cook your tortellini in the meantime (cooking them separately keeps the pasta from breaking down in the broth later if you have leftovers).

Add the sliced mushrooms to the soup along with the kale.

Let the soup simmer for another 5-10 minutes and serve, topping with parsley and/or parmesan.


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