Lemon kale tortellini soup is the very definition of coziness in a bowl! The lemon, fennel, garlic and fresh herbs infuse the creamy broth with fantastic flavor, and pillowy tortellini transform the soup into a super hearty and comforting meal.
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I'm all about cozy, hearty soups that feel just like love when you place them in front of your family, and this lemon kale tortellini soup is so delicious it will simply knock your socks off.
There's no exaggeration there - the broth is so delicious that we found ourselves slurping it and then going back for seconds. It's also a hearty, filling soup that will keep your belly full for hours on end.
The broth is creamy yet light and infused with lemon, garlic and fresh herbs for the most amazing flavor. On top of this, you get plump tortellini and chickpeas for that extra protein boost - just the kind of meal you'll feel good about serving your family.
And if you're a soup lover like me, try some of my other favorite soup recipes, like this delicious Avgolemono (lots of lemon there, too!) or this super creamy Marry Me Chicken Soup.
Why you'll love this kale tortellini soup
- It's warm, cozy, and just what you need on a cold night.
- It comes together in about 40 minutes, perfect for busy weeknights.
- You can easily tweak it with whatever you've got on hand!
What you'll need
Onion + fennel - This combo adds loads of flavor and gives the soup a subtly sweet, aromatic base.
Aromatics - Fresh garlic, sage, and thyme bring out all the cozy vibes, so use fresh if you can.
Red chili flakes - Just a pinch adds a little kick, but no worries if you'd rather skip it.
Chickpeas - Canned chickpeas are super convenient here. Rinse them well, and if you're into a creamier soup, mash a few right in the pot.
Sundried tomatoes - The oil-packed ones are softer and pack more punch-perfect for this recipe.
Lemon - Freshly squeezed juice is key, and a little zest will brighten up the whole soup.
Chicken stock - Go for low-sodium stock so you can control the salt better. You'll get some extra salt from the sundried tomatoes, tortellini and Parmesan, so only adjust the seasoning at the end.
Tortellini - Cheese tortellini work like a charm here, but feel free to use your favorite kind.
Kale - Tuscan kale is a great choice-just strip the stems and chop it into bite-sized pieces.
Half and half (single cream) - Adds creaminess without being too heavy, but heavy cream works too if you want it richer.
Parmesan - Always go for freshly grated-it melts better and tastes so much fresher than the pre-grated stuff.
Pro tip
Add the zest of the lemon with the juice for a brighter and even more aromatic citrus kick!
How to make lemon kale tortellini soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large pot over medium heat. Sauté the onion and fennel until softened, then add garlic, sage, thyme, and chili flakes, cooking until fragrant.
Stir in the chickpeas, sundried tomatoes, and lemon juice. Add the chicken stock, bring to a boil, reduce heat, and simmer for 10 minutes.
Add the tortellini, kale, and cream and cook until the tortellini are tender and the kale wilted.
Turn off the heat, stir in Parmesan, adjust seasoning, and serve hot with extra Parmesan on top.
Substitutions and variations
- Make it vegetarian - swap the chicken stock for veggie broth and go with cheese tortellini.
- Add some protein - toss in shredded chicken or browned Italian sausage if you want to make it extra hearty.
- Try spinach, Swiss chard, or even baby arugula if kale isn't your thing.
Recipe tips and notes for the best creamy kale tortellini soup
- Prep everything first. This soup comes together fast, so it's easier if you have everything chopped and ready to go before you start cooking.
- If you like a thicker soup, mash a handful of chickpeas before adding them to the pot. It gives the broth a little body.
- Don't overcook the tortellini! Add it right at the end and keep an eye on the time-it only needs a few minutes.
Leftovers and storage
- Let the soup cool down first, then pop it into an airtight container and keep it in the fridge for up to 3 days.
- Warm it up on the stove over medium heat, stirring it occasionally. If it feels a little thick, add a splash of broth or cream to loosen it up.
- Freeze the soup without the tortellini and cream in a freezer-safe container for up to 3 months. When ready to enjoy, thaw, reheat, and add freshly cooked tortellini and cream before serving.
More easy tortellini recipes
- Italian Sausage and Tortellini Skillet
- Chicken Pesto Tortellini Soup
- Creamy Sausage and Tortellini Soup
- Chickpea Tortellini Pasta Salad
- Summer Tortellini Salad
If you've tried this lemon kale tortellini soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Lemon Kale Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 small fennel bulb, finely diced
- 4 garlic cloves, finely chopped
- 2-3 sage leaves, sliced
- 1 tablespoon fresh thyme, finely chopped
- ¼ red chili flakes
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- ½ cup (55 g) sundried tomatoes, sliced
- Juice of 1 small lemon
- 6 cups (1.5 kg) low-sodium chicken stock
- 1 pound (450 g) tortellini
- 2 cups (40 g) black Tuscan kale, shredded
- 1 cup (250 g) half and half, single cream
- ⅓ cup (30 g) Parmesan, freshly grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and fennel, and cook for 5-6 minutes or until softened, stirring from time to time.1 tablespoon olive oil1 medium onion1 small fennel bulb
- Add the garlic, sage leaves, thyme, and red chili flakes and continue to cook for another minute until fragrant.4 garlic cloves2-3 sage leaves1 tablespoon fresh thyme¼ red chili flakes
- Stir in the chickpeas, sundried tomatoes, and lemon juice. Pour in the chicken stock, bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.1 can (14 oz / 400 g) chickpeas½ cup sundried tomatoesJuice of 1 small lemon6 cups low-sodium chicken stock
- Add the tortellini, kale and cream to the pot and cook according to the package instructions (2-3 minutes for fresh tortellini).1 pound tortellini2 cups black Tuscan kale1 cup half and half
- Turn off the heat and stir in the grated Parmesan. Adjust the seasoning to taste and serve hot, with extra grated Parmesan on top if you like.⅓ cup ParmesanSalt and freshly ground black pepper to taste
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Ankie van Raay says
I just made the Lemon Kale tortellini Soup, it turned out beautifully! I love all soups except chicken soup. Thank you for your great recipes.
Lisa says
This recipe sounds DELICIOUS!! I just need to get some tortellini! I love all the ingredients and herbs. Thank you for sharing your recipes and cooking talents with us!
Donna says
OMG. This is fantastic. Calories to gram ratio is pretty close to what I got as well. This makes it approximately 100 calories per 100 grams and that’s a lot of soup for those like me who are counting calories. Very filling. I will definitely make this again. Everyone in my house likes it. Thanks for the recipe.
Trudi says
This sounds and looks fantastic Alice. Can't wait to make it. I really love all your soup recipes and wanted to know what brand of Chicken Stock you prefer, or do you always make your own? I don't have the time, or storage to make a lot of stock, since we make soups twice a week or so. So I wind up using a low sodium Chicken Broth from Trader Joes. Thank you.