Tortellini and Kale Soup Recipe By OhMyVeggies.com (2024)

Tortellini and Kale Soup

A simple and flavorful cheese tortellini soup filled with kale, red bell pepper and kidney beans.

• 1 ½ tablespoons olive oil
• 1 onion chopped
• 1 medium red bell pepper chopped
• 2 cloves garlic minced
• 1 14-ounce can diced fire-roasted tomatoes
• 1 15-ounce can dark red kidney beans, drained and rinsed
• 5 cups vegetable broth
• Juice of 1 small lemon
• ¾ to 1 teaspoon salt or to taste
• ¼ to ½ teaspoon crushed red pepper flakes or to taste
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• 1 about 10-ounce package fresh or frozen cheese tortellini
• 1 about 9-ounce bunch lacinato kale, stems removed and leaves torn into bite-sized pieces
• Shredded mozzarella or parmesan for serving (optional)

US Customary - Metric

• Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add in the onion and pepper and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.

• Add in the diced tomatoes, kidney beans, broth, lemon juice, salt, red pepper flakes, basil and parsley. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes.

• Stir in the tortellini and the kale and continue to simmer for about 6 to 8 minutes, or until the tortellini is tender.

• Remove from the heat. Season with additional salt and red pepper flakes as needed. Divide into bowls and garnish with cheese, if desired.