kale tortellini soup

December 16, 2011

Are you a soup person? If you’ve been coming here a while then you’ll know that I am.

They’re hard to mess up for a start, that always helps. But I also love that they are one of the most relaxing things to make. As a bit of a stress-head in the kitchen, it’s nice for me to make something with a slow rhythm to it.

This soup is pretty quick and easy to make but it’s got soul and it’s got rhythm. Put on a record or the radio and get that oil warming. Saute some garlic and red chili flakes as you tap your foot; watch some stock and chopped tomatoes simmer while you sing out of tune; stir in tortellini, and lovely detoxifying kale. Add pesto, dance around a bit, season, and serve.

It’s a rustic, bold and spicy base filled with mouthfuls of kale, tomato, and carb-y, cheesy pasta. What could be better on a freezing December day?

Kale Tortellini Soup
from Running with Tweezers


  • 1 tbsp olive oil
  • 2 large cloves garlic, minced
  • 1 tbsp dried red chili flakes
  • 5 cups vegetable stock (or 3 cups vegetable stock and 2 cups water)
  • 14 ounces chopped tomatoes with their liquid
  • 3/4 -to a whole bunch of kale, roughly chopped and tough stems removed
  • 8 ounces fresh or frozen cheese tortellini (Feel free to use normal pasta instead of tortellini if you like, or maybe beans instead.)
  • 1 tbsp good quality pesto
  • salt and fresh ground black pepper, to taste


  1. In a large heavy bottomed pot, heat the oil over medium heat. Add the minced garlic and saute until soft but not browned – 1 to 2 minutes. Add in the dried red chili and saute for another minute.
  2. Pour in the vegetable stock (and/or water) and chopped tomatoes and simmer for 15 minutes. Add the tortellini and cook until tender, about 6 to 8 minutes. Stir in the kale and cook until the leaves are wilted and the ribs are tender, 3 to 4 minutes.
  3. Stir in the pesto, taste and season with salt and pepper to taste. Serve immediately.
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