Creamy White Bean and Kale Tortellini Soup
A deliciously creamy soup with hearty tortellini, white beans, and kale, perfect for cozy dinner nights.
Equipment
- 1 Large pot
- 1 Ladle
- 1 Cutting board
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 cans 15 oz each white beans, drained and rinsed
- 1 bunch kale stems removed and leaves chopped
- 1 package 9 oz cheese tortellini
- 1 cup heavy cream
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
Preparation
- Chop the onion, mince the garlic, and rinse the white beans. Remove stems from kale and chop the leaves.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for another minute.
- Pour in vegetable broth and bring to a simmer. Add white beans and kale, cover, and simmer for 10 to 15 minutes.
- Add tortellini to the pot and cook according to package instructions, usually 7 to 9 minutes.
- Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste.
Serving
- Ladle soup into bowls and garnish with freshly grated Parmesan cheese.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Notes
Pro Tips: Add a splash of lemon juice before serving to enhance flavors.
Ingredient Substitutions: Use spinach instead of kale or coconut milk for a dairy-free option.
How to Serve: Pair with crusty bread or a simple salad.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the soup base ahead and add tortellini and cream when reheating.
Ingredient Substitutions: Use spinach instead of kale or coconut milk for a dairy-free option.
How to Serve: Pair with crusty bread or a simple salad.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the soup base ahead and add tortellini and cream when reheating.