Tortellini soup is filling but also light. Salty but also creamy. Great for dinner and for lunch. It’s all the good things.
I majorly challenged myself to make five meals for only $100, which required me to reuse several ingredients. However, the odds and ends came together into this delicious tortellini soup that I would totally make again.
There is no meat in this soup but I do add a can of white cannelini beans. No need to drain the can before dumping in the contents into the soup – all that delicious flavor mixes with the broth.
This recipe requires NOTHING fancy, just a big pot, a strainer and something to chop up your vegetables. This one has boiled carrot, wilted kale, handfuls of cabbage and starchy potato with sprinkles of rosemary and parsley. this recipe is also incredibly easy – I would give it a level 1 on a difficulty scale – SO ANYONE CAN DO IT. (Please tell me you can boil water.)
The tortellini soup noodles
If you go to Trader Joe’s, I highly recommend trying the pesto-filled tortellini noodles. These are delicious and they cost around $2 for a one pound bag. Here’s an Amazon link of what they look like (LOL they are not that expensive though don’t buy them there!!) These are NOT to be confused with the frozen meals of tortellini noodles – the ones you want are found in the dry pasta section, towards the bottom of the shelves (near the orzo!).
If you don’t want to use those, any cheese tortellini will do. In fact, any short cut pasta will work.
The broth
I use chicken broth 90% of the time because I don’t love vegetable stock that much. Chicken soup is good for my soul :). However, I typically get the low sodium containers and I also augment the liquid with a few cups of water. If you are vegetarian though, do the same thing with the veggie broth!
Make sure to buy two containers of the broth for this one! It will serve about six people and you’ll likely need all the liquid. I only use a half pound of the tortellini noodles but a lot of real estate is taken up by the potatoes and other veggies so you will want to ensure you have enough broth to boil everything to perfection!
That’s pretty much it! If you want to store for later, I just left mine in the pot and stored it in the fridge. That way, you can heat up the soup quickly on the stovetop or microwave a bowl for one minute. Eat within 3-4 days!
Want more soup recipes? Try my Easy Veggie Udon Noodle Soup, Chicken and Dumplings with Rainbow Carrots and Potato, or Roasted Red Pepper Soup with Carrot and Potato.
Tortellini Soup with Cabbage and White Beans
Equipment
- large pot
- sharp knife
- cutting board
- strainer
Ingredients
- 64 oz low sodium chicken broth (2 32 oz packages)
- 1 small Roma tomato diced
- 1 large yellow potato cubed
- ½ cup white onion diced
- 2 garlic cloves peeled and minced
- 8-10 baby carrots chopped
- ¼ cup parsley chopped
- 5-6 sprigs rosemary
- ¾ cup cabbage chopped
- ½ lb tortellini or noodle of your choice
- 2 tbsp olive oil
- 3 cups kale torn
- 1 15 oz can cannellini beans
- grated Pecorino Roman cheese for topping (optional)
Instructions
- Fill a pot with water and bring to a boil. Cook noodles until al dente, around 7 minutes. When finished, remove the pot from the heat and strain the noodles. Set aside.
- In the same pot, heat the olive oil, garlic and onion for 2 minutes over medium high heat. Then add the carrot and diced tomato. Continue to cook for about four minutes, stirring occasionally.
- Add the chicken broth and 2 cups of water. Drop in the diced potato. Then bring the soup to a boil for 3-4 minutes, and then bring down to a simmer.
- Throw in the rosemary, the can of cannellini beans (no need to drain), the cabbage and the parsley. Then add the kale. Stir the soup until the kale is wilted. Let simmer for an additional 5 minutes.
- Spoon soup into a bowl and top with pecorino Romano cheese if desired. Enjoy!
