Ingredients
Scale
- 1 package of vegetarian tortellini (about 9 oz)
- 4 cups vegetable broth
- 2 cups fresh kale, chopped
- 1 cup heavy cream or coconut cream for a vegan option
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Grated Parmesan cheese or vegan cheese for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Incorporate the chopped kale and cook until wilted, about 2 minutes.
- Pour in the vegetable broth, and add the dried thyme, red pepper flakes (if using), salt, and pepper. Bring to a gentle simmer.
- Add the vegetarian tortellini and cook according to package instructions, about 3-5 minutes, stirring occasionally.
- Reduce heat to low and stir in the heavy cream or coconut cream, heating through but do not boil. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with additional kale or herbs, and sprinkle with grated Parmesan or vegan cheese if desired.
Notes
- Use fresh, high-quality vegetarian tortellini for the best results.
- For a thicker soup, consider adding a splash of cream or cream cheese before serving.
- Make it vegan by substituting coconut cream and using vegan cheese options.
- Boost heartiness by adding cooked beans or additional vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian, Vegan option available
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg