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Hearty Tortellini Soup


Hearty tortellini soup with chickpeas and kale makes for a warm and healthy supper. Serve with some crusty bread and butter.

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Rate this recipe 4.4/5 (8 Votes)


  • 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-ounce) packages 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-ounce) cans fire-roasted diced tomatoes, undrained
  • 2 (15-ounce) cans unsalted chickpeas, rinsed and drained
  • 6 cups stemmed, chopped curly kale
  • 1 1/2 (9-ounce) packages whole-wheat 3-cheese tortellini
  • 1 1/2 tablespoons red wine vinegar
  • 1/3 cup chopped fresh flat-leaf parsley


Servings 12
Preparation time 10mins
Cooking time 25mins
Adapted from


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, water, salt and pepper, fire roasted diced tomatoes and chickpeas; bring to a boil. Reduce heat and simmer 5 minutes.

Stir in kale. Add tortellini. Cook 8 minutes or until tortellini are done.

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

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.


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