This creamy vegetarian tortellini soup is a cozy bowl of goodness! With tender cheese-filled pasta and nutritious kale, it’s both hearty and healthy.
Whenever I make this soup, the whole kitchen smells amazing! I love how quick it comes together—just simmer, stir, and enjoy a warm, comforting meal any day.
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil adds flavor to the soup. If you don’t have it, try using vegetable oil or avocado oil. Both work well without compromising the taste.
Onion: Diced onions provide a base flavor. If you’re onion-averse, you can swap with shallots or leeks, which offer a milder taste.
Carrots: They add sweetness and texture. You can replace them with other root vegetables like parsnips or even bell peppers for a different twist.
Vegetable Broth: Homemade adds depth. Store-bought works too! If you’re low on time, water mixed with a vegetable bouillon cube is a great substitute.
Kale: This leafy green adds nutrients and color. If kale isn’t your favorite, try spinach or even Swiss chard. They cook down nicely and blend well.
Cream: Heavy cream gives a rich texture. For a lighter option, coconut cream or even Greek yogurt serves well. Just mix yogurt in after removing from heat.
How Do I Ensure My Soup Isn’t Watery?
A common concern is achieving the right consistency for soups. Here’s how to keep your vegetarian tortellini soup creamy:
- Start with the right ratio of broth to water. More broth enhances flavor.
- Add heavy cream off the heat to prevent separation and maintain thickness.
- If the soup seems too thin, simmer it longer to let it reduce slightly.
This way, you’ll have a comforting, creamy texture to enjoy! Adjust seasonings after simmering to make sure the flavor stays vibrant.
How to Make Creamy Vegetarian Tortellini Soup with Kale
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups fresh kale, chopped
- 9 ounces cheese tortellini (fresh or frozen)
- 1 cup heavy cream or coconut cream
- Salt and pepper to taste
For Serving:
- Grated Parmesan cheese (optional)
- Freshly ground black pepper (optional)
How Much Time Will You Need?
This delicious creamy vegetarian tortellini soup can be made in about 30 minutes. You’ll spend around 10 minutes prepping the veggies and 20 more cooking everything together. It’s quick, comforting, and perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and carrots to the pot. Cook them for about 5-7 minutes, stirring occasionally, until they become soft and the onion is translucent. This will build a nice flavor base for your soup!
2. Add Garlic:
Next, stir in the minced garlic and let it cook for another minute. You want to cook it just until it releases its wonderful aroma, but be careful not to let it burn!
3. Pour in Broth and Seasonings:
Now, pour in the vegetable broth and water. Add in the Italian seasoning and red pepper flakes if you like a little heat. Bring this mixture to a boil. This is where your soup starts to come together!
4. Add Kale:
Once the broth is boiling, add the chopped kale. Let it cook for about 2-3 minutes until it starts to wilt and softens a bit. It adds a great texture and nutritional boost to your soup!
5. Cook the Tortellini:
Now, it’s time to add the tortellini. Follow the package instructions for cooking time—typically around 3-5 minutes for fresh tortellini, and 7-8 minutes if you’re using frozen. Stir gently so they don’t stick together.
6. Finish with Cream:
After cooking the tortellini, reduce the heat to low and stir in the heavy cream. Season the soup with salt and pepper to taste. Give it a gentle stir and let it warm through for another couple of minutes. Your soup should be velvety and rich!
7. Serve and Enjoy:
It’s time to serve your delicious soup! Pour it into bowls, and if you’d like, sprinkle some grated Parmesan cheese on top and add a dash of freshly ground black pepper. Enjoy your warm and creamy vegetarian tortellini soup!
Can I Use Frozen Tortellini Instead of Fresh?
Absolutely! If you’re using frozen tortellini, just adjust the cooking time slightly. Typically, frozen tortellini will need about 7-8 minutes to cook. Just add them to the soup after the kale has wilted and follow the package instructions for the best results.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option or need a dairy-free alternative, you can substitute heavy cream with coconut cream or a blend of cashew cream. For a lighter dairy option, half-and-half works well too! Just keep in mind the flavor might vary slightly depending on your choice.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. If the soup thickens up too much, add a splash of vegetable broth or water to reach your desired consistency.
Can I Add Other Vegetables?
Yes! This soup is quite versatile. Feel free to add vegetables like spinach, zucchini, or bell peppers for extra flavor and nutrition. Just make sure to adjust the cooking time depending on the vegetables you choose, adding them at the appropriate time for them to become tender.
