Description

A warm, hearty bowl of cheese tortellini swimming in flavorful vegetable broth, packed with vibrant carrots, peas, potatoes, and kale—comfort food at its wholesome best.

Ingredients

Units Scale

1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 large potato, peeled and cubed
1 cup chopped kale
1/2 cup frozen green peas
6 cups vegetable broth
1 tsp Italian seasoning
Salt and pepper to taste
10 oz cheese tortellini (fresh or frozen)
Optional: fresh parsley for garnish

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Instructions

In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 2–3 minutes until softened.
Stir in carrots and potatoes. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth, add Italian seasoning, and bring to a boil. Reduce heat and simmer for 10–12 minutes, or until vegetables are tender.
Add kale and peas to the pot and stir well. Let simmer for 3–4 minutes.
Gently add tortellini to the soup. Cook according to package instructions (usually 5–7 minutes) until tender.
Season with salt and pepper to taste. Garnish with chopped parsley if desired. Serve hot.

Notes

Use spinach instead of kale for a milder green.
For a creamier texture, stir in a splash of cream before serving.
This soup can be made ahead and refrigerated for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 680mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 10g
Cholesterol: 20mg