Parmesan Kale Tortellini Soup Recipe

This easy copycat Whole Foods parmesan kale tortellini soup dish has cheese tortellini, fresh vegetables, and a thick broth. In under 30 minutes, it's the ultimate comfort food. My favourite soup!  

– 1 large yellow onion, chopped – 1 fennel bulb, diced – Salt, to taste (but about 1 teaspoon) – 1 red bell pepper, diced – 2 large garlic cloves, minced – ½ tsp dried or fresh thyme – ½ tsp red pepper flakes, plus more for serving – ½ tsp fennel seed, optional – 1 bunch of curly kale, roughly chopped – 1 large lemon – 9 oz fresh cheese tortellini, the refrigerated or frozen kind – ½ cup of freshly grate parmesan cheese + more for serving


Add one or two tablespoons of olive or avocado oil to a big saucepan that is heated over medium heat.Add diced fennel and onion to the saucepan.  

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Cook for 5 minutes or until softened, then sprinkle with salt.Add the diced red bell pepper and simmer for five minutes after the vegetables start caramelising.  

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Add the minced garlic and sauté until fragrant, another one to two minutes. Add 8 cups of chicken stock, thyme, red pepper flakes, and (if using) fennel seed after that.  

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Add half-lemon juice. Boil and simmer the sauce for 15 minutes while tortellini cooks.Follow the package instructions to cook the tortellini in a separate saucepan of boiling water.   

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Drain and reserve after cooking. This is the best way to cook tortellini without mush!Cook the prepared tortellini and chopped kale in the pot for two minutes to wilt.  

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Take off the stove and mix in the Parmesan cheese. Serve the soup hot, topped with more red pepper flakes, grated Parmesan cheese, or a squeeze of lemon juice to taste.  

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