Tuscan Tortellini Soup

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!

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• Ingredient Notes and Substitutions
• Step-by-Step Instructions
• Frequently asked questions
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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.

Side Dish Ideas

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