Rustic tomato tortellini soup with kale


  • 1 package (20 oz) cheese tortellini (spinach and cheese of possible)
  • 1 tbsp salted butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 can (28 oz.) crushed tomatoes (juice included)
  • 1 tsp red pepper flakes
  • 1 tbsp high quality balsamic vinegar
  • 5 cups vegetable broth (chicken broth is fine for non-vegetarians)
  • 3 tbsp sour cream
  • 2 cups kale leaves, washed with stems removed, roughly chopped
  • Grated Parmesan cheese


  • In a large pot, melt butter on medium heat. Add the onion, garlic, salt and pepper and cook until onions are tender, or about 5 minutes. Stir often as to not let the onions brown.
  • Add the crushed tomatoes, balsamic vinegar, red pepper flakes, broth and sour cream. Bring to a boil then reduce heat to a simmer and let cook for about 5 minutes.
  • Add tortellini to pot and cook about 5 to 6 minutes or according to package. Half way through, add kale leaves and let wilt.
  • Ladle into bowls and grate fresh Parmesan cheese on top.
  • Serve immediately.

Meghan Rodgers is the Everybody Craves editor. Reach her at 412-380-8506  or See other stories, videos, blogs, recipes  and more at