This quick and easy copycat Whole Foods parmesan kale tortellini soup recipe is packed with cheesy tortellini, fresh veggies, and a savory, rich broth. It's the ultimate comfort food, ready in under 30 minutes. It's my favorite soup!
Whole Foods copycat tortellini soup recipe
Have you ever tried the Whole Foods parmesan and kale tortellini soup? It might just be my favorite soup in the world. Picture a savory, garlicky broth teeming with fresh bell peppers, kale, and cheesy tortellini -it's truly heavenly.
This recipe is my take on that delightful soup. My version of parmesan kale tortellini soup is incredibly delicious. The broth is light yet bursting with flavor from the parmesan cheese, garlic, fennel, and thyme. Every spoonful offers a delightful burst of cheesy tortellini goodness. It's truly irresistible!
I like to call this a "lazy girl" or "lazy cook" recipe. Why? Because it's straightforward to whip up in under 30 minutes. Unlike many other soup recipes, there's no need to let it simmer for hours to develop flavor. The broth delivers a punch of flavor in just 20 minutes. It's quick, simple, and oh-so-satisfying!
Anyway, if you're a soup lover, you need to try this easy tortellini soup (along with this healthy tomato soup). You can use any flavor of tortellini - like mushroom, ham, chicken, spinach, to name a few - and you can easily make it gluten-free. This is the best secretly healthy recipe!
Why you'll love this easy recipe:
- Quick Preparation: It's ready in under 30 minutes, so it's ideal for busy weeknights or whenever you're short on time.
- Healthy: Made with wholesome ingredients with gluten-free and dairy-free options.
- Rich Flavor: Bursting with the savory goodness of Parmesan cheese, aromatic herbs, and fresh vegetables, every spoonful is a delight to the taste buds.
- Comfort in a Bowl: There's something incredibly comforting about a warm bowl of creamy soup, especially when it's filled with cheesy tortellini and nutritious kale.
- Great for Leftovers: Store any leftovers easily without worrying about mushy pasta or soggy vegetables.
- Easy to Make: This recipe is so easy to make with simple steps for beginner cooks.
- Try this homemade tomato soup or air fryer tortellini next!
Ingredients needed
You only need a few healthy and wholesome ingredients to make this easy, creamy parmesan and kale tortellini soup. You can easily make it gluten-free, too! Here is a list of everything you need so you are prepared:
- Cheese Tortellini: Use fresh or frozen tortellini for the best texture. I don't recommend the shelf-stable kind.
- Kale: I love curly kale for this recipe. Its high vitamin and mineral content provides a nutritious boost, including vitamins A, C, and K and antioxidants.
- Onion: I like to use yellow onion for this soup. It adds depth of flavor and sweetness to the soup, enhancing its overall taste profile.
- Fennel: The best flavor ever!
- Red Bell Pepper: Brings a vibrant color and slightly sweet taste to complement the other ingredients.
- Garlic: Use fresh garlic for the best flavor!
- Seasonings: You'll need thyme, fennel seed (optional), and red chili flakes (optional for spice).
- Lemon: Adds brightness and acidity to the soup, balancing the richness of the cheese and enhancing its overall freshness.
- Chicken Broth: Forms the flavorful base of the soup, infusing it with savory depth and richness. You can also use vegetable broth or chicken bone broth for extra protein.
- Parmesan Cheese: Adds a rich and nutty flavor to the soup while also serving as a garnish to enhance its visual appeal.
Kitchen tools needed
Here is a quick list of kitchen utensils you'll need to make this easy tortellini soup with parmesan, fennel, and kale:
- Large pot
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring spoons + cup
- Cheese grater (for Parmesan cheese)
How to make parmesan kale tortellini soup
This delicious, healthy tortellini soup with kale and parmesan comes together in under 30 minutes. It's an easy, comforting weeknight dinner and meal prep recipe everyone will love! Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them; scroll to the bottom of this post for the full recipe and ingredient measurements.
Step 1:
First, heat a large pot over medium heat and add 1-2 tablespoons of olive or avocado oil.
Step 2:
Then, add chopped onion and diced fennel to the pot. Cook for about 5 minutes until they soften, then add a pinch of salt.
Step 3:
Next, add diced red bell pepper and cook for another 5 minutes until all vegetables are softened and slightly caramelized. Then, add the minced garlic and cook for 1 - 2 more minutes until fragrant.
Step 4:
Now, pour in 8 cups of chicken broth, then add thyme, red pepper flakes, and fennel seed (if using). Squeeze in juice from half of the lemon. Bring the mixture to a boil and let it simmer for 15 minutes while you cook the tortellini.
Step 5:
Meanwhile, cook the tortellini in a separate pot of boiling water according to package instructions. Once cooked, drain and set aside. This is the preferred cooking method, so tortellini is not soggy.
Step 6:
Finally, add the chopped kale and cooked tortellini to the pot and cook until wilted, for about 2 minutes. Then, remove from heat and stir in the parmesan cheese.
Step 7:
Serve the soup hot, garnished with grated Parmesan cheese, additional red pepper flakes, or a squeeze of lemon juice to taste.
Expert recipe tips for tortellini soup:
- Cook Tortellini Separately: Cooking tortellini separately helps prevent them from becoming mushy and soaking up too much liquid from the soup. This ensures they maintain their texture and flavor.
- Add MORE protein: Use chicken bone broth instead of regular broth. This will add a whopping 9 grams of protein per serving.
- Use Any Type of Tortellini: I love cheese tortellini, but you can use sausage, chicken, ham, spinach, or whatever tortellini flavor you want.
- Fresh Ingredients: Whenever possible, use fresh ingredients like kale, onions, and garlic for the best flavor and texture in your soup.
- Store Tortellini Separately: Store any remaining tortellini separately from the soup if you anticipate having leftovers. This prevents them from absorbing too much liquid and becoming soggy.
- Reheat Gently: When reheating leftover soup, do so gently over low heat to avoid overcooking the tortellini or kale.
Easy ingredient substitutions:
Our family makes this recipe at least once a week, and these are the best tried and tested ingredient substitutions we found work:
- Tortellini: Substitute cheese tortellini with spinach, ham, chicken, or mushroom tortellini for a different flavor profile.
- Kale: Replace kale with spinach or Swiss chard.
- Onion: Swap yellow onion with white onion, red onion, or shallots for a slightly different flavor.
- Fennel: If you don't have fennel, substitute with celery for a similar crunch and texture.
- Red Bell Pepper: Replace red bell pepper with yellow or orange bell pepper for a different color and slightly sweeter flavor.
- Garlic: If you're out of fresh garlic, use 1 teaspoon of garlic powder or granulated garlic as a substitute. You can also use pre-minced or frozen garlic.
- Thyme: Substitute dried thyme with dried oregano, basil, or Italian seasoning blend for a different herb flavor.
- Chicken Broth: Replace chicken broth with vegetable broth for a vegetarian version of the soup. You can also chicken bone broth for additional protein or use water mixed with bouillon cubes or base as a substitute for broth if you're out of chicken broth.
- Parmesan Cheese: Substitute Parmesan cheese with Pecorino Romano, Asiago, or Grana Padano for a similar hard cheese flavor.
Frequently Asked Questions
What type of tortellini is best?
For this soup, fresh or frozen tortellini works best. I don't recommend using the shelf-stable kind. You have plenty of options for flavor variations: cheese, mushroom, spinach, ricotta, ham and cheese, chicken, or gluten-free cheese tortellini.
Can I use frozen tortellini for this soup?
Yes, you can use frozen tortellini for this soup. Just be sure to adjust the cooking time as needed based on the instructions on the package.
What if I don't like kale?
If you don't like kale, you can easily substitute it with spinach or Swiss Chard. Alternatively, you can omit the kale altogether and focus on other vegetables or ingredients you enjoy.
When should I add the tortellini to my soup?
You should cook the tortellini separately according to the package instructions and then add it to the soup during the last 2 minutes of cooking. This helps prevent the tortellini from becoming overcooked and maintains their texture in the soup.
Can I make this soup vegetarian or vegan?
Absolutely! You can make this soup vegetarian or vegan by using vegetable broth instead of chicken broth and choosing a vegan tortellini. Additionally, you can use plant-based Parmesan cheese or omit it altogether if preferred.
Can I make this tortellini soup gluten-free?
Yes! Just use gluten-free tortellini, which you can find in the refrigerated section of your grocery store.
Can I make this tortellini soup dairy-free?
Yes! To make this tortellini soup dairy-free, use plant-based Parmesan cheese and vegan tortellini.
Can you freeze tortellini soup?
Yes, there is a caveat. You can freeze the base of this tortellini soup without the tortellini. It's best to freeze the soup without the tortellini and add it after reheating for the best flavor or cook it as the soup reheats.
How to store and reheat tortellini soup:
Storing: To store parmesan kale tortellini soup, cool it completely, then refrigerate it in an airtight container for up to 3-4 days.
Reheating: For best results, reheat tortellini soup at a low temperature on the stovetop to avoid overcooking the tortellini or kale. Alternatively, microwave it in 30-second intervals to ensure it's not overcooked.
If you loved this recipe, try these soup recipes next!
- Dairy-Free Tomato Soup
- No-Crust Chicken Pot Pie Soup
- Cauliflower Leek Potato Soup
- Healthy Chicken Tortilla Soup
- Pumpkin Sweet Potato Soup
- Carrot and Butternut Squash Soup
- Greek Chickpea Soup
- Turkey Lentil Soup
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Parmesan Kale Tortellini Soup
Ingredients
- 1 large yellow onion, chopped
- 1 fennel bulb, diced
- Salt, to taste (but about 1 teaspoon)
- 1 red bell pepper, diced
- 2 large garlic cloves, minced
- ½ teaspoon dried or fresh thyme
- ½ teaspoon red pepper flakes, plus more for serving
- ½ teaspoon fennel seed, optional
- 1 bunch of curly kale, roughly chopped
- 1 large lemon
- 9 oz fresh cheese tortellini, the refrigerated or frozen kind
- 8 cups chicken broth or bone broth
- ½ cup of freshly grate parmesan cheese + more for serving
Instructions
- Heat a large pot over medium heat and add 1-2 tablespoons of olive or avocado oil.
- Add chopped onion and diced fennel to the pot. Cook for about 5 minutes until they start to soften, then add a pinch of salt.
- Add diced red bell pepper and cook for another 5 minutes until all vegetables are softened and slightly caramelized.
- Add minced garlic and cook for 1 - 2 more minutes until fragrant.
- Pour in 8 cups of chicken broth, then add thyme, red pepper flakes, and fennel seed (if using). Squeeze in juice from half of the lemon. Bring the mixture to a boil and let it simmer for 15 minutes while you cook the tortellini.
- Meanwhile, cook the tortellini according to package instructions in a separate pot of boiling water. Once cooked, drain and set aside. This is the preferred cooking method so tortellini is not soggy!
- Add the chopped kale and cooked tortellini to the pot and cook until wilted, for about 2 minutes.
- Remove from heat and stir in the parmesan cheese.
- Serve the soup hot, garnished with grated Parmesan cheese, additional red pepper flakes, or a squeeze of lemon juice to taste.
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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Noah says
Made this and it was delicious! Just a heads up that your ingredients list omits the broth 🙂
Tati Chermayeff says
Thank you for your kind words 🙂 love this soup! I added it back, thanks!!
Keri says
This is delicious! It was easy to make and very close to the Whole Foods version.