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Bowl of tortellini soup with vegetables and greens, topped with grated cheese, next to a loaf of bread and a grater on a green tabletop.
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Marry Me Tortellini Soup (Creamy Broth)

This marry me tortellini soup is rich, creamy, and loaded with sun-dried tomatoes, cheese tortellini, and kale in a smoky Tuscan broth. Ready in 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dishes, Soups
Cuisine: Italian, Mediterranean
Diet: Diabetic, Halal, Hindu, Kosher, Vegetarian
Keyword: marry me soup, marry me tortellini, soup with tortellini, tortellini soup
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 2 Tbsp unsalted butter 28 g
  • 1 cup finely diced carrots about 3 carrots
  • 1 cup finely diced celery about 3 stalks
  • 4 cloves garlic minced
  • ½ cup sun-dried tomatoes finely diced, packed in oil
  • 1 tsp each oregano, crushed red pepper flakes, smoked paprika
  • ½ tsp each salt and pepper
  • 1 15-oz can diced tomatoes 425 g
  • 4 cups vegetable broth 1 L
  • 1 10-oz package fresh cheese tortellini 283 g
  • 4 to 5 cups roughly chopped kale about 1 bunch, we prefer Lacinato kale
  • ½ cup heavy cream 120 mL
  • ¼ cup finely chopped fresh basil
  • Serve with parmesan, crusty bread

Instructions

  • Flavor Base: Melt 2 Tbsp unsalted butter in a large pot over medium heat. Add 1 cup finely diced carrots and 1 cup finely diced celery, cooking until soft, about 5 to 7 minutes.
    Stir in 4 cloves garlic, ½ cup sun-dried tomatoes and all spices. Continue cooking for one minute until garlic is fragrant.
    Diced carrots, celery, and onions being sautéed in a large pot with a wooden spoon on a green surface.
  • Simmer: Stir in 1 15-oz can diced tomatoes and 4 cups vegetable broth. Increase heat to medium-high, then bring to a gentle simmer.
    A large pot with vegetable soup being stirred by a wooden spoon, topped with chopped tomatoes, sits on a green countertop.
  • Pasta: Once simmering, stir in 1 10-oz package fresh cheese tortellini and 4 to 5 cups roughly chopped kale, pushing the tortellini down into the broth so that they're mostly covered. Cover and let gently simmer.
    Check the package instructions and begin testing the tortellini for doneness according to the cook time on the package. It may need a few extra minutes because of the thickness of the soup. Tortellini is done when soft.
    A pot filled with uncooked tortellini, chopped kale, and a tomato-based sauce, viewed from above on a green surface.
  • Serve: Remove from heat, then stir in ½ cup heavy cream and ¼ cup finely chopped fresh basil. Serve warm, liberally topped with parmesan and a side of crusty bread.
    A pot of vegetable tortellini soup with leafy greens, diced carrots, and broth, with a ladle resting inside.

Notes

Can I make this dairy-free? The heavy cream is the main barrier. Full-fat coconut cream is the closest substitute for richness and stability. It adds a faint sweetness that works surprisingly well with the Tuscan spice blend. Use the same amount and add it the same way, off the heat. For the parmesan, a good-quality vegan parmesan or nutritional yeast sprinkled on top gets you most of the way there.
Can I make this ahead? Yes, with one adjustment. Cook the soup up to the point of adding the tortellini and store the base separately in the fridge for up to three days. Add the tortellini and kale when you reheat, since both will absorb the broth and become mushy if stored in the soup overnight. The cream and basil also go in fresh at the end.
Store in an airtight container in the fridge for up to three days. The tortellini will continue absorbing broth as it sits, so the soup will thicken significantly by day two. Add a splash of broth or water when reheating to restore the consistency. Reheat gently on the stovetop over medium-low heat, stirring often.
This soup does not freeze well since the tortellini and cream both degrade in texture after thawing.
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