Tortellini Soup with Greens

5 from 1 reviews



3 to 4 tablespoons (36-48g) olive oil

1 medium (300g) yellow onion, diced

1/2 teaspoon kosher salt

3 to 4 large (18g) garlic cloves, minced

3 tablespoons (35g) tomato paste

1 tablespoon dried oregano

2 teaspoons ground fennel seeds

1 teaspoon sweet paprika

½ teaspoon black pepper

¼ cup dry white wine

3/4 cup (190g) tomato sauce

3 cups (720g) vegetable broth

6 ounces of dried cheese tortellini

1 cup (30g) shredded and packed spinach, kale, or chard

1/3 cup (80g) heavy cream

2 tablespoons (36g) white miso

Olive oil and Black pepper for serving


Heat a medium pot or braiser over medium heat with a thin layer of olive oil coating the bottom. Add the diced onions and salt to the pan. Cook until the onions begin to soften and you notice a separation of the olive oil from the onion, about 6 minutes or so. Reduce the heat to medium-low and continue to cook for another 20 minutes, stirring occasionally and ensuring the onions are in a thin layer. The onions should be a nice golden color and quite soft.

Add in the minced garlic and cook for another two minutes, then follow closely with the tomato paste, cooking again for another two minutes. Once the tomato paste cooks, measure in the oregano, fennel seeds, paprika, and black pepper.

Let those flavors mingle with the tomato paste/onion mixture for about a minute, then deglaze the pan with the wine.

As the base is ready, add tomato sauce, vegetable broth, and tortellini. Bring to a boil, reduce to a simmer, and cook until the tortellini is tender (this was about 15 minutes for the small dried tortellini I used- if using fresh, I recommend cooking the tomato sauce for a bit before adding the tortellini as they will cook much quicker).

Once the pasta is tender, lower the heat and stir in the shredded greens. Mix the miso and heavy cream in a small bowl, then add to the pot as well. Taste and adjust flavors as desired. Serve with a drizzle of olive oil and black pepper.