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cheesy tortellini soup in bowl

Cheese Tortellini Soup

Kitchen Ready Betty
Ready in 30 minutes, this cozy Cheese Tortellini Soup is bursting with flavor and fresh veggies. It's the perfect soup to make on chilly, busy weeknights when you're looking for a warm, comforting bowl that's loaded with nutrition, savory flavor, and cheesy goodness. And it's all made in one pot!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes, Soups
Servings 4
Calories 242 kcal

Equipment

  • cutting board
  • chef's knife or santoku knife
  • garlic press
  • 6 quart Dutch oven or 6 quart pot with lid
  • measuring cups and measuring spoons
  • stirring spoon
  • can opener
  • cheese grater
  • ladle

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Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup fresh carrots chopped into small pieces
  • 2 cloves fresh garlic minced
  • ½ teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red pepper flakes use ½ teaspoon for less spice
  • 4 cups low sodium chicken or vegetable broth
  • 1 can (6 oz.) tomato paste with basil you can use plain tomato paste and add 1 teaspoon dried basil
  • 9-12 oz. fresh cheese tortellini
  • 3 cups fresh kale chopped
  • 1 cup green onions chopped
  • 1 cup freshly grated Parmesan cheese

Instructions
 

  • In a Dutch oven or large pot, sauté carrots in olive oil over medium heat until partially soft; about 5-7 minutes; stir frequently.
  • Add garlic and seasonings; cook over medium heat for 3 minutes; stir frequently to avoid over browning.
  • Add broth; stir in tomato paste to blend. Cover and bring pot to a boil; reduce heat to lowest setting and simmer for 10 minutes; stir occasionally.
  • Add tortellini to the pot; simmer for an additional 5 minutes.
  • Add kale and green onions; simmer for an additional 2 minutes.
  • Ladle immediately into serving bowls and sprinkle ¼ cup Parmesan cheese on top of each serving.

Notes

Store soup in an airtight container and keep refrigerated. Enjoy within 3 days.
You can also freeze the soup for up to 3 months in individual freezer bags or freezer safe containers. Simply thaw overnight in the fridge.
When storing leftovers, remove the tortellini from the soup and keep it refrigerated (or frozen) in a separate container. That way, it doesn't continue to absorb broth while being stored.

Nutrition

Calories: 242kcalCarbohydrates: 21gProtein: 15gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 22mgSodium: 1178mgPotassium: 935mgFiber: 4gSugar: 8gVitamin A: 8193IUVitamin C: 31mgCalcium: 329mgIron: 3mg
Keyword cheese tortellini soup, cheese tortellini soup recipe, soup with cheese tortellini, tortellini soup recipe, totellini soup
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