This tuscan tortellini soup is made with easy store-bought tortellini, nourishing bone broth, pesto, sun-dried tomatoes, kale, and fresh parmesan cheese. It's super cozy and perfect for fall and winter. The leftovers are great, too!
Jump to:
Ingredient Notes and Substitutions
Store-bought tortellini: We use store-bought tortellini in this soup to keep it easy for busy weeknights, but you can use homemade if that's your thing. We like plain cheese, but feel free to use whatever kind of tortellini you love. Tortellini is usually in the refrigerated or frozen sections of the grocery store.
Pesto: You can use store-bought pesto or make your own. Try our easy pesto recipe if you want to use homemade!
Sun-dried tomatoes: We buy sun-dried tomatoes in olive oil. They come in a jar and are usually near the pickles and olives in the grocery store.
Chicken broth: We use bone broth for the extra nutritional benefits and flavor, but regular chicken broth works fine too.
Kale: We cut our kale off of the stem and chop it into very small pieces. If you don't like kale, spinach works well too. You can follow the same instructions.
Milk: We use whole milk, but 2% also works. You can also omit the milk altogether, but we like the subtle creaminess it adds.
Fresh parmesan: You don't have to grate your own parmesan (although it's better that way!), but buy the good stuff in the refrigerated section, not the fake stuff in the cylindrical canisters.
See recipe card for full ingredient list and amounts.
Step-by-Step Instructions
Step 1: Add oil to a large pot or dutch oven over medium heat. Add celery, onions, and carrots, and cook for 3-4 minutes, stirring occasionally, until the onions begin to soften.
Step 2: Add garlic, sun dried tomatoes, tomato paste, red pepper flakes, Italian seasoning, salt, and black pepper to the pot. Cook for 2 minutes, stirring constantly. Then add chicken broth, water, lemon juice, and pesto. Turn the heat to high and bring to a boil.
Step 3: Once the soup is boiling, turn the heat to medium and let simmer for 15 minutes.
Step 4: Add kale and tortellini to the pot and cook for 3 minutes or until the tortellini is al dente. Then turn off the heat and stir in the milk and parmesan cheese. Serve immediately and top with extra parmesan.
Frequently asked questions
Yes! Use our dairy-free pesto recipe and leave out the milk and parmesan cheese. It's great both ways!
Yes! Italian sausage is good in this soup. Cook the Italian sausage with the celery, onions, and carrots until cooked through, then continue with the remaining steps. If you don't like Italian sausage, you could also add cooked shredded chicken.
Sure! Spinach also works super well in this soup. Collard greens would be good too!
Side Dish Ideas
Serve this soup with...
Print📖 Recipe
Tuscan Tortellini Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This tuscan tortellini soup is made with easy store-bought tortellini, nourishing bone broth, pesto, sun-dried tomatoes, kale, and fresh parmesan cheese. It's super cozy and perfect for fall and winter. The leftovers are great, too!
Ingredients
1 tablespoon olive oil
3 stalks celery, diced
1 cup carrots, diced
1 small sweet onion, diced
½ cup sun-dried tomatoes, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
½ teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon salt
6 cups chicken bone broth
1 cup water
Juice from 1 lemon
½ cup pesto
4 cups kale, removed from the step and chopped small
10 ounces cheese tortellini
1.5 cups whole or 2% milk
½ cup grated parmesan cheese
Instructions
- Add oil to a large pot or dutch oven over medium heat. Add celery, onions, and carrots, and cook for 3-4 minutes, stirring occasionally, until the onions begin to soften.
- Add garlic, sun dried tomatoes, tomato paste, red pepper flakes, Italian seasoning, salt, and black pepper to the pot. Cook for 2 minutes, stirring constantly. Then add chicken broth, water, lemon juice, and pesto. Turn the heat to high and bring to a boil.
- Once the soup is boiling, turn the heat to medium and let simmer for 15 minutes.
- Add kale and tortellini to the pot and cook for 3 minutes or until the tortellini is al dente. Then turn off the heat and stir in the milk and parmesan cheese. Serve immediately and top with extra parmesan.
Notes
We use cheese tortellini for this recipe, but feel free to use whatever kind you prefer.
Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
Nutrition
- Serving Size: ⅙th of recipe
- Calories: 374
- Sugar: 12.1 g
- Sodium: 1708.6 mg
- Fat: 17.3 g
- Carbohydrates: 41 g
- Protein: 16 g
- Cholesterol: 30.8 mg
Michael says
Love this soup! it's perfect for any fall day.