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A steaming bowl of parmesan kale tortellini soup with fresh greens and cheesy pasta
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Parmesan Kale Tortellini Soup

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic , minced
  • 6 cups low -sodium vegetable broth
  • 9 ounces refrigerated cheese tortellini
  • 4 cups fresh kale, stems removed and leaves chopped
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon ground black pepper

Instructions

  • Heat the olive oil in a large heavy-bottomed pot over medium heat.
  • Add the diced onion and sauté for 5 minutes until translucent and softened.
  • Add the minced garlic, dried oregano, and red pepper flakes; cook for 1 minute until fragrant.
  • Pour in the vegetable broth and increase heat to medium-high to bring the liquid to a gentle simmer.
  • Add the cheese tortellini to the simmering broth and cook according to package instructions, approximately 4 to 5 minutes.
  • Stir in the chopped kale and cook for 2 minutes until the leaves are wilted and bright green.
  • Remove the pot from the heat.
  • Whisk in the grated Parmesan cheese and lemon juice until the cheese is incorporated into the broth.
  • Season with salt and black pepper to taste and serve immediately.