Parmesan Kale Tortellini Soup
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!
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
Add MORE protein: Use chicken bone broth instead of regular broth. This will add a whopping 9 grams of protein per serving.
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.
Tortellini: Substitute cheese tortellini with spinach, ham, chicken, or mushroom tortellini for a different flavor profile.
Kale: Replace kale with spinach or Swiss chard.
Fennel: If you don’t have fennel, substitute with celery for a similar crunch and texture.
Chicken Broth: Replace chicken broth with vegetable broth for a vegetarian version of the soup. You can also use water mixed with bouillon cubes or base as a substitute for broth if you’re out of chicken broth.
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.
Storing: To store parmesan kale tortellini soup, cool it completely, then refrigerate it in an airtight container for up to 3-4 days.
Freezing: 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.
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.
Nutrition
Calories: 305kcal | Carbohydrates: 42g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 1104mg | Potassium: 475mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2624IU | Vitamin C: 76mg | Calcium: 329mg | Iron: 3mg
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