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  • Writer's pictureElizabeth Carroll

Tortellini Soup with Kale and White Beans


9oz Cheese Tortellini

2T Olive Oil

1 Medium Onion, chopped

3 Cloves Garlic, minced

2-3 Stalks Celery, diced

6c Vegetable (or Chicken) Stock

1t Italian Blend Herbs, dried

1t Salt

1 - 15.5oz Can Great Northern Beans, rinsed and drained

4c Kale, stems removed

1/2t Red Pepper Flakes

1/4 - 1/2c Fresh Grated Parmesan Cheese (optional)


1. In large pot, heat olive oil over medium heat

2. Add onion, celery, and garlic, cook until fragrant and soft, approximately 3-5 minutes

3. Add in broth and bring to a slow boil

4. Add in salt, Italian seasoning, and red pepper flakes

5. Add in tortellini, cook in broth 3 minutes (package cook time)

6. Turn heat to low, cover, and simmer, adding in beans. Cook 2-3 minutes until beans are warmed

7. Remove cover and stir in kale

8. Garnish with fresh grated cheese

Makes approximately 3-4 servings


Additional garnish, chopped fresh basil

To add a little brightness to the dish, squeeze in a little lemon juice

Feel free to swap out the tortellini for another shaped pasta, such as orzo (check package cooking directions, you may need to make this separately and add in when serving) or rotelle

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