Easy Tomato Tortellini Soup with Kale: The Ultimate Comfort Food
When the weather is chilly and the days are shorter, a bowl of warm soup is the perfect thing to warm you up and soothe your soul. Tomato soup is a classic comfort food that we all know and love, but have you ever tried taking it to the next level? By adding some delicious tortellini and kale, you can turn an ordinary bowl of tomato soup into something truly special.
This hearty tomato tortellini soup is perfect for a cold winter day, and it’s also a great way to use up any leftover tortellini you may have. The addition of kale adds a boost of nutrients, making this soup not only delicious but also healthy.
Ingredients for the soup:
Butter: Butter adds richness and depth of flavor to the soup. It helps to sauté the onion, carrots, and garlic, enhancing their flavors as they soften.
Sweet Onion: Diced sweet onion provides a sweet and mild base flavor to the soup. It’s a common aromatic ingredient in soups that helps build a flavorful foundation.
Carrots: Carrots add natural sweetness, color, and a slight crunch to the soup. They contribute both flavor and texture.
Garlic: Shredded garlic infuses the soup with a strong and savory aroma. Garlic is a staple in many tomato-based dishes and adds a delicious depth of flavor.
Italian Seasoning: This blend of herbs such as basil, oregano, thyme, and rosemary adds a Mediterranean flair to the soup. It complements the tomato base and contributes a balanced herbal note. Sub out our Pizza seasoning for additional flavor!
Granulated Garlic: Additional granulated garlic intensifies the garlic flavor in the soup, enhancing its overall depth and richness. You may use garlic powder in the same manner.
Red Wine: Red wine adds complexity and depth to the soup’s flavor profile. It can help balance the acidity of the tomatoes and create a more nuanced taste. You can use white wine, or omit the wine, and use extra broth in it’s place. If you do this, add a splash of vinegar or a squeeze of lemon for the acid.
Vegetable Broth: Vegetable broth forms the soup’s liquid base and enhances its overall depth of flavor. It provides a savory, umami-rich foundation. We use vegetable broth but you can use chicken broth in it’s place.
Crushed Tomatoes: Crushed tomatoes create the base of the soup, providing a rich and robust tomato flavor. They add thickness and body to the soup.
Sea Salt: Sea salt enhances the overall flavor of the soup, balancing the sweetness of the vegetables and the acidity of the tomatoes.
Black Pepper: Freshly ground black pepper adds a subtle spiciness and warmth to the soup, enhancing its complexity. You can use regular pepper, but the flavor has a bigger punch with freshly ground.
Diced Tomatoes: Diced tomatoes add texture and more tomato flavor to the soup. They contribute a chunky element that contrasts with the crushed tomatoes.
Balsamic Vinegar: Balsamic vinegar adds a touch of acidity and sweetness, creating a harmonious balance with the other flavors in the soup.
Fresh Cheese Tortellini: Cheese-filled tortellini from the refrigerated section of the store adds heartiness and substance to the soup. They cook in the soup and absorb its flavors, becoming a delightful component.
Fresh Kale: Chopped kale provides a pop of color, nutrition, and texture to the soup. It’s a healthy addition that complements the other ingredients. If you can not locate kale, you can substitute fresh spinach.
Freshly Grated Parmesan Cheese: Parmesan cheese adds a salty and savory element, enhancing the overall taste of the soup. It’s a classic garnish for tomato-based soups. Although you can subsitute pre-shredded parmesan, the freshly grated has a more robust flavor.
Each ingredient contributes its own unique qualities, combining to create a flavorful, hearty, and well-balanced tomato tortellini soup.
How to craft this Tomato Tortellini Soup with Kale:
1. Start by putting a pot on the stove. This pot should be a bit big, like the kind that can hold around 6 to 7 big cups of liquid. We’re going to make the soup in this pot.
2. Put some butter in the pot and heat it up. You want the butter to melt and become a little liquid. Imagine the butter turning into a shiny, golden liquid inside the pot.
3. Now, we’re going to add some chopped onion and sliced carrots into the pot with the melted butter. Let them cook together for about 4 minutes. You’ll notice that the onion and carrots will start to get a bit see-through, like when you look through a foggy window.
4. Next, we’ll add some special things for flavor. These are shredded garlic, granulated garlic, and Italian seasoning. Mix them in with the onion and carrots and let them cook for just 30 seconds.
5. Time for some red wine! Pour it into the pot and let it cook for about 4 to 5 minutes. You’ll see it bubbling and getting a bit thicker. It’s like when you’re making a sauce for your favorite dish. You can sub out the red wine for white wine, or omit it by using veggie broth instead.
6. Now, we’re going to add more tasty things: vegetable broth , crushed tomatoes , some salt, and a bit of pepper. Mix them all together in the pot. We want them to come together and gently bubble melding the flavors together.
7. Let’s keep cooking the mixture on a gentle simmer, where it’s not boiling too much but still making some soft bubbles. Keep this going for about 10 minutes.
8. Take some cans of diced tomatoes (tomatoes cut into small pieces) and pour them into the pot, juice and all. These can be regular diced tomatoes, or roasted diced tomatoes with herbs.
9. Time to turn up the heat a bit! Let the soup start boiling gently. This is when we add the tortellini, those yummy stuffed pasta circles. Follow the directions on the tortellini package, but cook them a bit less than what the package says, just one minute less.
10. Once the tortellini are cooked and cozy in the soup, turn down the heat again. Let the soup go back to a gentle simmer. Now, we’ll add a bit of balsamic vinegar, giving it a slightly sweet smoothness.
11. We’re almost ready to enjoy our soup! Get some bowls and ladle the soup into them gently. It’s like you’re pouring warm hugs into each bowl.
12. To make the soup even more delicious, sprinkle some fresh basil on top of each bowl. You can also use fresh parsley if you do not have basil.
13. And the final touch: grate some Parmesan cheese and sprinkle it on top. This cheese is like a cozy blanket that makes everything taste even better.
In the end, you’ve created a heartwarming Rustic Tomato Tortellini soup with Kale that’s filled with flavors coming together, just like friends gathering for a cozy get-together. Enjoy every spoonful!
This recipe is not only delicious and comforting, but it’s also a great way to incorporate more vegetables into your diet. Kale is a superfood that is packed with nutrients like vitamins A and C, as well as potassium and fiber. By adding kale to your tomato soup, you’re boosting the nutritional value and adding a delicious pop of color and flavor.
So next time you’re craving a warm bowl of soup, try this hearty tomato tortellini soup with kale. It’s the perfect combination of comfort and nutrition, and it’s sure to warm you up from the inside out.
- chopping board
- 2 tablespoons butter
- 1 sweet onion diced
- 3 carrots small dice
- 4 cloves garlic shredded
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons granulated garlic
- ¼ cup red wine
- 32 ounces vegetable broth
- 1 28- ounce can crushed tomatoes
- 1 teaspoon sea salt
- 6 grinds fresh black pepper
- 2 14- ounce cans diced tomatoes
- 1 tablespoon balsamic vinegar
- 2 ½ cups fresh cheese tortellini
- 1 cup fresh kale ribs removed, chopped
- Grated Parmesan cheese for garnish
- Melt the butter in a large (6-7) quart pot. Cook the onion and carrots in the butter until translucent. About 4 minutes. Add in the shredded garlic, granulated garlic and Italian seasoning and cook for 30 seconds.2 tablespoons butter, 1 sweet onion, 3 carrots, 4 cloves garlic, 1 tablespoon Italian seasoning, 1 ½ teaspoons granulated garlic
- Pour in the red wine and reduce for 4-5 minutes. Pour in the vegetable broth, crushed tomatoes, salt and pepper. Bring to a simmer and cook for 10 minutes. Stir in the cans of diced tomatoes, including the juice.¼ cup red wine, 32 ounces vegetable broth, 1 28- ounce can crushed tomatoes, 1 teaspoon sea salt, 6 grinds fresh black pepper, 2 14- ounce cans diced tomatoes
- Bring to a boil and add tortellini. Cook as directed less one minute. Reduce heat to a simmer and stir in the balsamic.2 ½ cups fresh cheese tortellini, 1 tablespoon balsamic vinegar
- Add in chopped kale, and stir. Let cook for about 1 minute.1 cup fresh kale
- Serve in bowls topped with basil and fresh parmesan.Grated Parmesan cheese