Mohamed Shili This delicious and hearty tortellini soup, inspired by Joanna Gaines, is a quick and easy meal perfect for chilly evenings. Packed with tender vegetables, creamy tortellini, and vibrant kale, it’s both comforting and nutritious. Made with simple, everyday ingredients, it’s versatile enough to adapt to what you have on hand. A must-try cozy classic!
Recipe Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 1 fennel bulb, diced
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 2 garlic cloves, minced
- 1 (28-ounce) can diced tomatoes
- 3½ cups vegetable broth
- 1 tablespoon fresh thyme leaves
- ¼ to ½ teaspoon red pepper flakes
- 9 to 12 ounces cheese tortellini, or vegan tortellini
- 5 cups torn kale
- Kale Pesto
- ½ cup chopped fresh parsley or basil
How To Make Tortellini Soup Recipe?
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, fennel, sea salt, and pepper, stirring occasionally, until softened (about 8 minutes).
- Simmer the base: Add the balsamic vinegar, garlic, tomatoes, vegetable broth, thyme, and red pepper flakes. Cover and let simmer for 30 minutes, or until the vegetables are tender.
- Cook the tortellini: In a separate pot, cook the tortellini in salted boiling water according to the package instructions, until al dente.
- Combine and finish: Add the cooked tortellini and kale to the soup, simmering for another 2 minutes until the kale wilts. Adjust seasoning with additional salt and pepper as needed.
- Serve and garnish: Ladle the soup into bowls. Top with kale pesto (if using) and sprinkle with fresh parsley or basil.
Recipe Tips:
- Don’t Overcook the Tortellini: Cook the tortellini just until al dente in a separate pot. Overcooking can make it too soft and mushy once added to the soup.
- Chop Vegetables Evenly: Make sure to dice the onion, carrots, and fennel into similar-sized pieces so they cook evenly and blend beautifully into the soup.
- Simmer for Depth of Flavor: Allow the soup base to simmer for at least 30 minutes to bring out the flavors of the vegetables, thyme, and tomatoes.
- Add Kale at the End: Toss the kale in during the last 2 minutes of cooking to keep its vibrant green color and a slight crunch for added texture.
- Taste and Adjust Seasoning: Before serving, always taste the soup and adjust the salt, pepper, or red pepper flakes to suit your preferences for a perfectly balanced flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover tortellini soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Transfer the soup to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each, until warm.
Nutrition Facts
Serving Size: 1 bowl (about 2 cups)
- Calories: 213
- Total Fat: 4.9g
- Saturated Fat: 2g
- Cholesterol: 27mg
- Sodium: 1,540mg
- Potassium: 407mg
- Total Carbohydrate: 33g
- Dietary Fiber: 3.4g
- Sugars: 4.9g
- Protein: 11g
Check out More Recipes:
Joanna Gaines Tortellini Soup
Description
This delicious and hearty tortellini soup, inspired by Joanna Gaines, is a quick and easy meal perfect for chilly evenings. Packed with tender vegetables, creamy tortellini, and vibrant kale, it’s both comforting and nutritious. Made with simple, everyday ingredients, it’s versatile enough to adapt to what you have on hand. A must-try cozy classic!
Ingredients
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, fennel, sea salt, and pepper, stirring occasionally, until softened (about 8 minutes).
- Simmer the base: Add the balsamic vinegar, garlic, tomatoes, vegetable broth, thyme, and red pepper flakes. Cover and let simmer for 30 minutes, or until the vegetables are tender.
- Cook the tortellini: In a separate pot, cook the tortellini in salted boiling water according to the package instructions, until al dente.
- Combine and finish: Add the cooked tortellini and kale to the soup, simmering for another 2 minutes until the kale wilts. Adjust seasoning with additional salt and pepper as needed.
- Serve and garnish: Ladle the soup into bowls. Top with kale pesto (if using) and sprinkle with fresh parsley or basil.
Notes
- Don’t Overcook the Tortellini: Cook the tortellini just until al dente in a separate pot. Overcooking can make it too soft and mushy once added to the soup.
- Chop Vegetables Evenly: Make sure to dice the onion, carrots, and fennel into similar-sized pieces so they cook evenly and blend beautifully into the soup.
- Simmer for Depth of Flavor: Allow the soup base to simmer for at least 30 minutes to bring out the flavors of the vegetables, thyme, and tomatoes.
- Add Kale at the End: Toss the kale in during the last 2 minutes of cooking to keep its vibrant green color and a slight crunch for added texture.
- Taste and Adjust Seasoning: Before serving, always taste the soup and adjust the salt, pepper, or red pepper flakes to suit your preferences for a perfectly balanced flavor.
Joanna Gaines Tortellini Soup
