Description
A comforting and flavorful one pot vegetable tortellini soup packed with hearty vegetables, creamy cheese tortellini, and fresh kale, perfect for a nourishing meal any day.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium sweet onion, diced
- 4 medium carrots, diced
- 12 oz mushrooms, diced
- 4 celery ribs, diced
- 4 cloves garlic, minced
- 3 handfuls kale, chopped
Seasonings and Liquids
- 1/4 cup olive oil
- 1 tsp paprika
- 1 tbsp Italian herb seasoning
- Salt and pepper, to taste
- 2 tbsp tomato paste
- 1/2 cup dry white wine
- 7 cups low sodium vegetable or chicken broth
Main Ingredients
- 1½ lb cheese tortellini
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
Instructions
- Heat and Sauté Vegetables: In a large pot, heat the olive oil on high heat until hot. Add the diced carrots and onion, sauté for about 3 minutes until they begin to soften.
- Add Mushrooms and Celery: Stir in the diced mushrooms and celery, combine well and continue sautéing for a few more minutes to develop flavor.
- Add Garlic: Add the minced garlic and cook for 30 seconds, stirring constantly to release its aroma without burning.
- Season and Add Tomato Paste: Mix in paprika, Italian herb seasoning, salt, pepper, and tomato paste, stirring well to coat the vegetables evenly.
- Deglaze and Simmer: Pour in the white wine and broth, bring the mixture to a boil, then reduce heat and cover. Simmer for 20 minutes or until carrots are tender.
- Cook Tortellini: Add the cheese tortellini and grated parmesan cheese to the simmering soup and boil for 5 minutes until the tortellini are cooked through.
- Finish with Cream and Kale: Gently stir in the heavy cream and chopped kale, allowing the kale to wilt slightly from the heat but remaining vibrant.
- Optional Garnish and Serve: Optionally, top with freshly grated parmesan and a light drizzle of olive oil. Serve hot and enjoy your hearty soup.
Notes
- This soup is perfect for a cozy meal and packs plenty of nutrients with the variety of vegetables and cheese tortellini.
- Substitute the heavy cream with half-and-half or a dairy-free alternative for a lighter or dairy-free version.
- Use gluten-free tortellini to make this recipe gluten-free if needed.
- If you don’t have white wine, you can replace it with more broth or a splash of white wine vinegar for acidity.
- Make sure not to overcook the tortellini to avoid them becoming mushy; fresh or refrigerated tortellini cook faster than frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 944 kcal
- Sugar: 18 g
- Sodium: 1100 mg
- Fat: 43 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 101 g
- Fiber: 13 g
- Protein: 37 g
- Cholesterol: 109 mg
