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Hearty Tortellini Soup

Photo: Jennifer Causey
Active time 40 mins
Total time 40 mins

Serves 12 (serving size: about 1 1/2 cups)

This satisfying vegetarian main is a great way to reset after a few weeks of meat-centered holiday eating. Make sure to cool the soup base completely before adding the tortellini; otherwise the pasta will absorb too much liquid and become gummy. Cook the remaining half package of tortellini and top salads for lunch during the week, or seal in a ziplock freezer bag, and freeze until you’re ready to use them. Vegetable stocks can differ in concentration—you may want to start with less and make up the difference with a bit more water depending on the brand you choose.


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

Nutrition Information

  • calories 269
  • fat 7 g
  • satfat 1.4 g
  • monofat 1.7 g
  • polyfat 0.5 g
  • protein 13 g
  • carbohydrate 39 g
  • fiber 7 g
  • cholesterol 20 mg
  • iron 2 mg
  • sodium 615 mg
  • calcium 114 mg
  • sugars 7 g
  • Est. Added Sugars 0 g

How to Make It

  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 and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat and simmer 5 minutes.

  2. Stir in kale. Add tortellini, or follow freezing instructions. Cook 8 minutes or until tortellini are done.

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

  4. 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.