Name: Lemon Kale Tortellini Soup
Prep time: 10 min
Cook time: 30 min
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); 1/4 red chili flakes; 1 can (14 oz / 400 g) chickpeas (drained and rinsed); 1/2 cup sundried tomatoes (sliced); Juice of 1 small lemon; 6 cups low-sodium chicken stock; 1 pound tortellini; 2 cups black Tuscan kale (shredded); 1 cup half and half (single cream); 1/3 cup Parmesan (freshly grated); Salt and freshly ground black pepper to taste

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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.

kale tortellini soup making instructions

Stir in the chickpeas, sundried tomatoes, and lemon juice. Add the chicken stock, bring to a boil, reduce heat, and simmer for 10 minutes.

adding sundried tomatoes to a kale tortellini soup

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

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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