Tomato Kale Tortellini Soup

This lightly creamy tomato tortellini soup is vegetarian and made with healthy kale. A delicious and easy dinner or lunch. Great for serving a crowd. Make it in a crockpot or on the stove.

Course Dinner, Lunch

Cuisine Italian

Diet Vegetarian

Recipe Type Camping, Crockpot, Fall, Healthy Choices, Kale, Meal Prep, Party, Pasta, Quick Dinner, Rainy Day, Served Hot, Soups, Vegetables, Vegetarian

Skill Level Easy

Prep Time 10

Cook Time 2

Total Time 2 10

Servings Servings

Calories 331kcal

Author Angela G.

Equipment

crockpot

Ingredients

1 white onion chopped
2 teaspoon garlic paste
28 oz can diced tomatoes try fire roasted for added flavor
14 oz can tomato soup
4 cups vegetable or chicken broth
20 oz cheese tortellini fresh or precooked
1 teaspoon oregano
1 cup half and half optional
2 cups chopped kale rinsed
salt and pepper to taste

Optional Toppings

Parmesan cheese
red pepper flakes to taste

Instructions

Add ingredient to your slow cooker. Add onion, garlic, diced tomatoes, tomato soup, broth, tortellini (if using dried), and oregano to a large crockpot and stir.
Cover and cook. Heat on high for 2 hours or low for 4 hours.
Add kale and cream. After 2 hours, add half-and-half and chopped kale, stir and continue cooking for another 30 minutes or until kale has wilted to your liking.
If using fresh tortellini, add it in now.
Stir and season. Season with salt and pepper to taste. Stir before serving.

Notes

Vegetable broth is a great option for vegetarians; however, chicken broth will produce a more rich, complex flavor. You can also do a half and half blend to add even more flavor. Choose your broth based on your personal preference.
If using dried tortellini, add it in with the other ingredients in step 1. If using fresh, add in with the kale in step 3.
If you prefer a non-creamy broth, simply leave out the half and half.

Nutrition