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–+ servings

Vegetarian Tortellini, Kale & Lentil Soup

A creamy and deliciously spiced vegetarian tortellini soup that you can make a meal out of! Cheese tortellini, fresh kale and hearty green lentils combine in a creamy, flavor-packed broth. Make it your own with the addition of your favorite toppings and add-ins.
4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
4.86 from 7 ratings
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Ingredients

  • 1 red onion, minced
  • 6 cloves garlic
  • 2 tsp fennel seeds
  • 1 Tbsp Italian seasoning mix
  • 1 tsp smoked paprika
  • ½ cup (95 g) dried green or brown lentils*
  • 14 oz (400 g) can of diced tomatoes
  • ½ tsp brown sugar
  • 1 Tbsp balsamic vinegar
  • 4.5 cups (1065 ml) vegetarian broth or stock**
  • 10.5 oz (300 g) package of cheese tortellini***
  • 2 handfuls chopped, washed kale
  • 4 Tbsp grated parmesan, or parmesan style hard cheese, grated
  • ⅓ cup (80 ml) double (heavy) cream
  • 8 Cherry tomatoes, quartered
  • 2-3 Tbsps black or kalamata olives, sliced
  • 1 bunch fresh basil, chopped

Instructions 

  1. Heat a glug of olive oil in a large soup pot. Add the onions and saute until soft, before adding the garlic until also softened.
  2. Add the fennel seeds until they've released their fragrance, and then the Italian herb mix and smoked paprika. Add salt and pepper to taste, I like to put in a lot of black pepper (around 20 grinds).
  3. Add the dried lentils and mix through before adding the canned tomatoes, sugar, balsamic vinegar and vegetable stock.
  4. Bring to a simmer and leave for about 20 minutes, until the lentils are soft.
  5. Add the tortellini and simmer until it's cooked through. If using dried, this may be up to 10 minutes (check your package instructions) and fresh may be as little as 2 minutes.
  6. Finally, add the kale and simmer until it's just starting to wilt and turn into a brighter shade of green. Now add the cream and basil, mix through.
  7. Scoop into bowls and top with cheese, olives, cherry tomatoes and more basil.

Notes

* Replace with a can of lentils if you're pushed for time, then you won't need to simmer for so long.
** Optional - replace up to 1/3rd cup (80mls) of this with white wine. Add the wine in Step 3: after the dried lentils, letting it bubble down a little bit before adding the tomatoes.
***Not all packages of tortellini will be the same weight and it's fine if your is a little more or less - it's a very forgiving recipe!
Cuisine: Italian
Course: Soups & Stews
Author: Christine Melanson
Serving: 1g, Calories: 576kcal, Carbohydrates: 73g, Protein: 28g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 8g, Cholesterol: 72mg, Sodium: 1017mg, Fiber: 11g, Sugar: 14g