Healthy Tortellini and Kale Tomato Soup
Cozy Tortellini and Kale Tomato Soup to warm the soul! There’s truly nothing quite like a hot bowl of soup on a freezing cold day, and this winter has had a lot of those days. Even though spring is just right around the corner, there’s still some chilly days ahead of us, and this delicious tortellini tomato soup will certainly help you stay warm.
This tomato soup is so tasty, thick, and incredibly simple to make. It’s really everything you could want in a soup. Made with bone broth, kale, and tomatoes (obviously), this recipe is packed with healthy nutrients and benefits. Bone broth adds some extra protein, as well as loads of vitamins and minerals. Hard to argue with that!
The mix of thyme, oregano, and basil really makes the soup incredibly flavorful...I’m telling you, this isn’t your average tomato soup. With shaved parmesan mixed in, you get spoonfuls of tomato, tortellini, and strings of melty cheese — and it is just so, so good. Serve it with some warm, toasted bread and you have yourself the coziest of meals.
Also, don’t forget to save your leftovers for the next day. The flavors just get better as they sit, and it’s so convenient to just warm some up for a super easy lunch or dinner.
If you give this Healthy Tortellini and Kale Tomato Soup a try, be sure to leave a comment below or tag me on Instagram and let me know how you like it! I love to hear what you think.
Take care xx,
Slim
Tortellini and Kale Tomato Soup
Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 40 minutes
Serves: 6
Ingredients
28oz diced fire roasted tomatoes
28oz whole peeled tomatoes
1 medium yellow onion, chopped
2 tbsp olive oil
10 fresh basil leaves
2 tsp chopped garlic
1 tbsp oregano
1 tbsp dried thyme
3 cups chicken bone broth
¼ cup apple cider vinegar
Salt and pepper to taste
4 cups chopped kale (take out any large stems)
⅓ cup grated parmesan + more for topping
1 lb (or 2 bags) of tortellini
Instructions
Heat the olive oil in a skillet over medium high heat. Sauté the onion until translucent and fragrant.
In a blender or food processor, add the diced tomatoes, whole tomatoes, sautéed onion, basil, garlic, oregano, and thyme. Blend until everything is pureed.
Pour everything in the blender into a large dutch oven or stockpot. Add the bone broth, apple cider vinegar, and salt and pepper. Bring to a boil over medium high heat and then reduce to a simmer for around 20 minutes.
After 20 minutes, add in the kale, ⅓ cup parmesan, and tortellini. Cook for 5 more minutes, or until tortellini are cooked.
Serve with a sprinkle of extra parmesan on top and enjoy!
*To make vegan: Swap out bone froth for vegetable broth, and use plant based cheese and tortellini.
