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Tortellini Soup with White Beans, Kale, and Tomato Recipe

Tortellini Soup with White Beans, Kale, and Tomato recipe


This is a warm, yummy soup with cheese tortellini, white beans, kale, and tomatoes. It's easy to make and perfect for lunch or dinner. You cook it all in one pot and it's ready in less than 30 minutes!


1 x (5 oz) package of kale
9 oz of cheese tortellini, fresh or frozen
32 fl oz of vegetable broth
1 x (14.5 oz) can of fire-roasted diced tomatoes
1 small bunch of fresh parsley
1 x (15 oz) can of white beans
3 cloves of garlic
1 medium yellow onion
2 tbsp of olive oil
1/4 tsp of crushed red pepper flakes
1 tsp of dried oregano
1/2 tsp of salt


Drain and rinse white beans in a colander; set aside.
Preheat a large pot over medium heat.
Peel, halve, and dice the onion; peel and mince the garlic.
Add olive oil to the pot; once hot, add onion, garlic, red pepper flakes, oregano, and salt. Cook, stirring often, until onions are translucent, about 4 minutes.
Pour in the vegetable broth and fire-roasted diced tomatoes; stir to combine.
Cover the pot and bring the mixture to a boil over high heat.
Once boiling, add the tortellini and cook until they float to the top and are tender, about 7 minutes.
While the tortellini cooks, wash the kale and tear the leaves into bite-sized pieces, discarding the stems.
Wash and dry the parsley, then chop it finely.
Add the white beans and kale to the pot, stirring until the kale is wilted, about 3 minutes.
Remove the pot from heat, stir in the chopped parsley, and let the soup sit for 2 minutes to allow the flavors to meld.
Ladle the soup into bowls and serve warm.

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