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Hearty Tortellini Soup

Hearty Tortellini Soup

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Serves 12 (serving size: about 1 1/2 cups)

ByJulia Levy

January 2017

This satisfying vegetarian main is a great way to reset after a few weeks of meat-centered holiday eating. Make sure to cool the soup base completely before adding the tortellini; otherwise the pasta will absorb too much liquid and become gummy. Cook the remaining half package of tortellini and top salads for lunch during the week, or seal in a ziplock freezer bag, and freeze until you’re ready to use them. Vegetable stocks can differ in concentration—you may want to start with less and make up the difference with a bit more water depending on the brand you choose.


  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion (about 1 large)
  • 2 cups chopped fennel bulb (about 1 large)
  • 1/4 cup minced fresh garlic
  • 2 (8-oz.) pkg. sliced cremini mushrooms
  • 2 tablespoons unsalted tomato paste
  • 8 cups unsalted vegetable stock
  • 4 cups water
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 2 (15-oz.) cans fire-roasted diced tomatoes, undrained
  • 2 (15-oz.) cans unsalted chickpeas, rinsed and drained
  • 6 cups stemmed, chopped curly kale
  • 1 1/2 (9-oz.) pkg. whole-wheat 3-cheese tortellini
  • 1 1/2 tablespoons red wine vinegar
  • 1/3 cup chopped fresh flat-leaf parsley

Nutritional Information

  • Calories 269
  • Fat 7g
  • Satfat 1.4g
  • Monofat 1.7g
  • Polyfat 0.5g
  • Protein 13g
  • Carbohydrate 39g
  • Fiber 7g
  • Cholesterol 20mg
  • Iron 2mg
  • Sodium 615mg
  • Calcium 114mg
  • Sugars 7g
  • Est. added sugars 0g

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high. Add onion, fennel, garlic, and mushrooms; cook 15 minutes or until liquid evaporates, stirring occasionally. Stir in tomato paste; cook 1 minute. Add stock and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat and simmer 5 minutes.

Step 2

Stir in kale. Add tortellini, or follow freezing instructions. Cook 8 minutes or until tortellini are done.

Step 3

Remove pan from heat; stir in vinegar. Divide soup among 12 bowls; sprinkle with parsley.

Step 4

HOW-TO FREEZE: Cool soup completely. Once cool, add tortellini. Freeze flat in a large ziplock freezer bag for up to 2 months. THAW: Microwave soup in bag at MEDIUM (50% power) for 8 minutes or until pliable. REHEAT: Pour soup into a large Dutch oven; bring to a simmer over medium heat. Cook 25 minutes or until tortellini are done. Stir in red wine vinegar. Top with parsley.

Watch the video: Twenty Minute Italian Tortellini Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 995 (June 2022).


  1. Kazrakazahn

    This has amazed me.

  2. Walfred

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