Kale & Tortellini Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - sweet onion, chopped
  • 1 tablespoons - olive oil
  • 3 cloves - garlic, finely minced
  • 1/2 cups - carrots, chopped
  • 1 teaspoons - oregano
  • 1 teaspoons - basil
  • 1 teaspoons - rosemary
  • 4 cups - low-sodium vegetable broth
  • 3 cups - water or additional broth
  • 1 cans - (14 ounce) diced tomatoes
  • 1/2 pounds - cheese tortellini
  • 4 ounces - baby bella mushrooms, sliced
  • 1/2 bunches - curly kale , roughly chopped into pieces
  • Optional Garnishes
  • - Chopped fresh parsley
  • - Grated Parmesan cheese
  • Directions:

    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.

    Brief Description

    Fresh vegetables cooked with cheese-filled tortellini, making a delicious fresh vegetarian soup.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 45 min


    Use gluten-free noodles to make this soup gluten-free.

    Nutrition Information (serving size: 1-1/2 cups) Per serving: Calories: 162; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 12mg; Sodium: 454mg; Carbohydrate: 26g; Dietary Fiber: 3g; Sugar: 6g;



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    Posted On:

    March 21, 2015

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