Rustic tortellini soup

Savory soup with packaged tortellini is both quick and simple to make.

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    This rustic tortellini soup comes together in no time.
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This is a very simple soup to make since you don’t have to make the tortellini. With a saute, then cooking the pasta in the soup broth, it is ready in just about no time at all.

Wonderful as a soup course for any meal in the chilly months, with a few pieces of toasted baguette it can double as a light lunch or meal.

Rustic tortellini soup

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1/2 cup chopped onion
4 ounces mushrooms, chopped
2 tablespoons olive oil
3-5 chopped garlic cloves
1/2 cup dry red wine, such as cabernet [editor's note: can omit or substitute cooking wine]
1 quart chicken or vegetable broth
3 cups chopped Italian tomatoes
salt and black pepper
9 ounces fresh cheese tortellini
1 tablespoon basil pesto
5 ounces baby kale
1 cup grated Asiago cheese

1. In a heavy bottomed soup pot, saute the onion, mushrooms, and garlic in olive oil until soft.

2. Take pan off heat, stir in wine, then return to heat and cook until most of the wine evaporates.

3. Add chicken broth and tomatoes and bring to a boil. Add salt and black pepper to your taste.

4. Stir in tortellini and cook as long as your package directs.

5. When tortellini is tender, add the basil pesto and kale, stirring until the kale wilts.

6. Remove soup from heat and stir in the Asiago cheese.

7. Serve hot, sprinkled with more cheese if desired.

Related post on A Palatable Pastime: French tomato lentil soup

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.


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