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Tortellini soup recipe.

Tortellini Soup

  • Author: Suruchi Avasthi
  • Total Time: 45 minutes
  • Yield: 2 1x


This hearty vegetarian soup is full of rich, creamy flavor. It’s an easy weeknight meal that practically cooks itself.


  • 3 tablespoons olive oil
  • 1/2 large yellow onion, diced
  • 1 large carrot, chopped
  • 3 stalks of celery, chopped
  • 23 stems of fresh thyme, leaves removed
  • 1 teaspoon oregano, chopped
  • 34 cloves of garlic, chopped
  • 1 can fire-roasted tomatoes
  • 1 tablespoon soy sauce
  • 1 32-ounce carton vegetable broth
  • 1 can cannellini beans, 1/4 cup reserved
  • 2 roasted red peppers
  • 3 cups pre-packaged tortellini
  • 12 cups chopped kale
  • Salt and pepper to taste
  • 1 cup shaved parmesan for garnish
  • Juice of 1/2 a lemon + more to finish


  1. In a large stovetop pot, add the olive oil and bring to a medium heat. Add onions with a big pinch of salt/pepper and cook for a few minutes until the onions are slightly golden brown.
  2. Add the carrots, celery, thyme, and oregano to the pot and stir to combine. Cook for another few minutes until the carrots and celery have just started to soften.

  3. Add the garlic and the fire-roasted tomatoes with the soy sauce. Cook again for another few minutes to let all the flavors mellow together.

  4. Add the broth and then let cook until the broth starts to simmer.

  5. In the meantime, add the red bell peppers and ¼ cup of the canned beans to a blender and blend until smooth. Add to the pot.

  6. Bring the soup up to a boil then add the rest of the beans and the tortellini and cook according to package directions until the tortellini are just cooked through. 

  7. Remove from heat and stir in the kale. Adjust salt and pepper as needed to taste. Squeeze fresh lemon into the pot to taste.

  8. Serve hot and top with parmesan cheese. Enjoy!

  • Prep Time: 15
  • Cook Time: 30