Quick & Easy Tortellini Soup
Quick & Easy Tortellini Soup Recipe – A One-Pot Comfort Food Favourite
Looking for a nourishing, quick-to-make meal that's packed with flavor and perfect for busy weeknights? This Quick & Easy Tortellini Soup ticks all the boxes! Bursting with hearty vegetables, creamy broth, and tender tortellini, it’s a deliciously comforting dish you’ll want to make again and again.
This one-pot recipe is not only simple to prepare but also incorporates nutrient-dense ingredients that support both your physical health and mental well-being. Whether you're whipping it up for a weeknight dinner or meal prepping for the week, this soup is sure to impress.
Why You’ll Love This Recipe
Quick and Easy: Ready in just 30 minutes, perfect for busy schedules.
One-Pot Wonder: Minimal cleanup, maximum flavour.
Nutrient-Rich: Packed with kale, fennel, and butter beans for gut health and sustained energy.
Customisable: Swap tortellini for your favourite pasta or make it dairy-free with coconut cream.
Mood-Boosting Benefits
This recipe isn’t just comforting; it’s good for you, too. Here’s why:
Kale: A powerhouse of fiber, antioxidants, and vitamins that support gut health and brain function.
Butter Beans: Rich in protein and complex carbs to keep your energy and mood steady.
Fennel: Known for its digestive benefits and subtle licorice flavor, it adds depth to this dish.
Ingredients
Serves: 4 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
1 tbsp olive oil
1 brown onion, finely diced
3 garlic cloves, minced
1/2 bulb fennel, diced
1–2 carrots, diced
2 celery stalks, diced
2 zucchini, chopped
1/2 bunch kale (or baby spinach), roughly chopped
1 tbsp fennel seeds
1L vegetable or chicken stock
1 tin polpa (Italian-style crushed tomatoes)
400mL water
1/4 cup cooking cream (or coconut cream for a dairy-free option)
1 tin butter beans, rinsed and drained
1 packet tortellini (or substitute with ravioli or gluten-free pasta)
Salt & freshly ground black pepper, to taste
Method
1. Prep Your Vegetables
Finely dice the onion, garlic, and fennel.
Chop the carrots, celery, zucchini, and kale.
2. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the onion, garlic, fennel, carrots, and celery.
Sauté for about 5 minutes until softened and fragrant.
3. Add Seasonings and Liquids
Stir in the fennel seeds and cook for an additional minute.
Pour in the vegetable stock, polpa, and water. Bring to a gentle simmer.
4. Add Veggies and Tortellini
Stir in the zucchini and kale, allowing them to cook for 2–3 minutes.
Add the tortellini and butter beans, simmering until the tortellini is cooked through (about 5–7 minutes).
5. Finish with Cream
Stir in the cooking cream (or coconut cream) for a luscious, rich finish. Season with salt and pepper to taste.
6. Serve and Enjoy
Ladle the soup into bowls and garnish with fresh herbs, if desired. Pair with crusty bread for the ultimate comfort meal.
My Top Cooking Tips:
Storage: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Make It Vegan: Use coconut cream and swap tortellini for vegan-friendly pasta.
Boost the Flavour: Add a dash of chili flakes or a squeeze of lemon for extra zing.
FAQs
Q: Can I use spinach instead of kale?
Absolutely! Baby spinach works perfectly and adds a milder flavor.
Q: Can this soup be frozen?
Yes, but keep in mind that tortellini may become softer after freezing. Cook fresh pasta separately if planning to freeze.
Q: What’s the best bread to pair with this soup?
A crusty sourdough or garlic bread makes an excellent pairing.