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Tortellini Soup

This tortellini soup recipe has always been one of my favorites, but I gained a new appreciation for it this week. Over the last few days, a big, blustery snowstorm has turned Chicago into a winter wonderland. When Jack and I come inside from a chilly walk or shoveling snow, a hot bowl of tortellini soup is the perfect way to warm up.

If you’re also craving cozy, nourishing meals right now, you’ll love this tortellini soup recipe. It cooks up in just over 30 minutes, so it’s easy to make on a weeknight, and it’s packed with flavorful veggies and herbs. The chewy, cheesy tortellini makes it filling and fun to eat, and a vibrant kale pesto takes the whole thing over the top. On a cold night, it’s guaranteed to hit the spot.

This tortellini soup recipe is super easy to make! First, heat olive oil in a large pot over medium heat, and sauté the onion, carrots, and fennel until they soften. Stir in the garlic, vinegar, tomatoes, broth, thyme, and red pepper flakes, cover, and simmer for 30 minutes.

In the meantime, cook and drain the tortellini. Add it to the soup along with the kale leaves, and simmer for 2 minutes more. Before you eat, season to taste. That’s it!

When you’re ready to eat, ladle the tortellini soup into bowls. Garnish it with fresh basil or parsley and a generous scoop of kale pesto. (Tip: keep the kale pesto handy. If you’re anything like me, you’ll add more to your bowl as you eat!)
I often serve this tortellini soup on its own, but it’s also lovely with a salad on the side. Pair it with mixed greens tossed in Italian dressing or lemon vinaigrette or with one of these salad recipes:


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1 c. chopped cooked chicken
2 tbsp butter
2 medium celery stalks, chopped (1/2 c.)
2 medium carrots, peeled and chopped (1 c.)
2 garlic cloves, finely chopped
1 medium onion, chopped (1/2 c.)
1 package (9 ounces) of refrigerated cheese-filled tortellini
2 cartons (32 ounces each) Progresso™ reduced-sodium chicken broth (8 c.)
2 c. lightly packed fresh baby spinach leaves
Freshly grated Parmesan cheese
2 tbsp chopped fresh Italian (flat-leaf) parsley
1/4 tsp pepper


Step 1: Melt the butter in a 4-quart saucepan over medium-high heat. Once the butter has melted, add the carrots, celery, and onion to the pan and cook for about 6 to 8 minutes, stirring often, until the veggies are starting to brown on the edges. Then, add the garlic, stir, and continue to cook for additional 30 seconds.

Step 2: To the veggies in the pan, pour in the broth. Stir and come to a boil. Then, decrease the heat and add the tortellini and chicken. Stir and simmer everything for about 7 to 9 minutes, stirring often, or until the tortellini is tender.

Step 3: Next, add the spinach along with parsley and pepper. Stir well.

Step 4: Ladle the soup into serving bowls and top each with cheese. Enjoy!


Tortellini is the perfect small stuffed pasta for this soup. Keep refrigerated tortilla on hand for when you want to make this soup anytime.
For this recipe, I use chopped rotisserie chicken, but you are welcome to use leftover cooked chicken or turkey instead.

Nutrition Facts:

Serving Size: 1 3/4 c., Calories 190, Calories from Fat 80, Total Fat9g14%, Saturated Fat4 1/2g23%, Trans Fat0g, Cholesterol70mg23%, Sodium1160mg48%, Potassium300mg9%, Total Carbohydrate14g5%, Dietary Fiber1g7%, Sugars2g, Protein12g, Vitamin A100%, Vitamin C6%, Calcium10%, Iron8%

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