Vegetable & Tortellini Soup


Searching for the perfect warm-you-up Fall soup? This recipe is creamy and packed with lots of vegetables, but still satisfies with a cheese-filled tortellini surprise. This one is a keeper, so tap that SAVE ribbon above. My husband says, “You need to make this one every month!” I hope your family enjoys it as much as we did.


2-3 tbsp olive oil

1 large onion, diced

3-4 cloves garlic, minced

2 tbsp fresh thyme

1 tbsp Italian seasoning

1 tbsp smoked paprika

1 tbsp fennel seeds

2 bay leaves

1 tbsp of tomato paste

6 large carrots, peeled & chopped in chunks

4 celery stalks, chopped in chunks

2 boxes of chicken or vegetable broth

1/4 cup of dry white wine

1 package Barilla Collezione Artisanal Collection Tortellini (cheese)

3 cups kale, roughly chopped

1/2 cup whole milk, heavy cream or coconut milk

1/4 cup parmesan, grated


Heat a dutch oven or large pot on medium high heat. Add olive oil. Once oil shimmers, add onion, garlic, thyme, Italian seasoning, paprika, and fennel seeds. Sauté until fragrant. Add tomato paste, carrots, and celery to the pot and continue to sauté for a couple minutes more. 

Pour in both boxes of broth and bring to a boil. Turn heat down and simmer on medium until carrots and celery become slightly tender, but not mushy. You want a little bite to your vegetables. Add kale. Stir to combine. Allow to boil slowly for 2 minutes. 

Add tortellini and wine. Stir and allow to cook for 15 minutes. Careful not to over cook the pasta. 

Add cream. Stir. Add grated parmesan. Stir and allow to cook another 5 minutes. After that, your soup is ready to serve. Top with shaved parmesan and a crusty bread, if you wish. So good. 😋