When it comes to comfort food, tortellini soup does it for me. Seriously, what’s not to love about these bite-sized cheese filled little gems. I’m especially loving the ratio of tortellini to soup in my favourite Cheese Tortellini Soup. This hearty chunky soup is loaded with veggies and it’s oh so good. 

The original recipe calls for cream which I decided to omit. If you want to include it in your soup, add 1 cup of cream and cut down to 1 cup of water. I also added a few extras – green peas, chickpeas and kale.

Serve bowls of this steaming soup with a hunk of crusty bread and you have a wholesome meal. Dinner is served!

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Cheese Tortellini Soup

Course Soup

Ingredients

• 2 tbsp olive oil
• 1 medium sweet onion chopped
• 2 garlic cloves finely minced
• 2 celery stalks chopped
• 1 large carrot sliced
• 2 tsp dried Italian Herbs
• 1-28 ounce can diced tomatoes
• 5 cups low sodium vegetable broth
• 2 cups water
• 1 cup frozen peas
• 1 cup chickpeas drained
• 1-10 ounce package cheese tortellini
• 2 cups kale chopped
• Salt and pepper to taste

Instructions

• In a large pot, heat olive oil on medium heat and add the onion and garlic. Sauté until glassy.
• Add the celery and carrots and sauté until the vegetables have softened, about 10 minutes.
• Then add in Italian dried herbs, stir well and sauté for a few more minutes.
• Add tomatoes, vegetable broth and water and stir well.
• Turn up the heat and bring to a boil. Simmer for 10 minutes.
• Add the peas, chickpeas and tortellini and cook for 8-10 minutes.
• Reduce heat to low, stir in kale and simmer until kale has softened.
• Season with salt and pepper.
• If the soup is too thick add some vegetable broth or water. Recipe inspired by SupperWithMichelle.