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Tortellini Soup with White Beans and Kale

Tortellini Soup with White Beans and Kale

Difficulty Level: Easy
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT35M
    20 Minutes
  • Yield:
    4 Servings
Soup for dinner and the whole family is happy! This quick wholesome meal appeals to both the soup and pasta lovers in your home.
Ingredients
  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 cup chopped fresh fennel
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes
  • 10 cups chicken or vegetable broth
  • 4 cups chopped kale
  • 1 (15 ounces) can cannellini beans, rinsed and drained
  • 1 (9 ounces) package fresh cheese tortellini
  • Grated Parmesan cheese
  • 38.34g olive oil
  • 1 yellow onion, chopped
  • 236.59ml chopped fresh fennel
  • 4 garlic cloves, minced
  • 4.26g dried thyme
  • 2.13g red pepper flakes
  • 2365.88ml chicken or vegetable broth
  • 946.35ml chopped kale
  • 1 (425.24g) can cannellini beans, rinsed and drained
  • 1 (255.15g) package fresh cheese tortellini
  • Grated Parmesan cheese

Soup for dinner and the whole family is happy! This quick wholesome meal appeals to both the soup and pasta lovers in your home.

Preparation
STEP 1

Heat oil in a large, heavy pot over medium-high heat. Add onion, fennel, garlic, thyme and pepper flakes. Sauté until vegetables are soft, about 10 minutes.

STEP 2

Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted.

STEP 3

Add tortellini. Simmer until pasta is tender, about 5 minutes.

STEP 4

Season to taste with salt and pepper. Garnish each bowl with cheese.

Options

To make soup heartier and richer start recipe with about 1 pound of ground Italian sausage. Brown and crumble in olive oil (reduced to 1 tablespoon), and finish soup with 1 cup of cream.

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