Easy One-Pot Roasted Tomato Tortellini Soup
Easy One-Pot Roasted Tomato Tortellini Soup
Ingredients
For the Roasted Tomatoes and Shallots
- 2 pounds cherry tomatoes
- 2 large shallots, peeled and quartered
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Soup Base
- 4 cups vegetable broth
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Soup Add-ins
- 15 ounces canned cannellini beans, drained and rinsed
- 9 ounces dried tortellini
- 4 cups fresh kale, stems removed, roughly chopped
- 1/2 cup heavy cream
Instructions
- 1
Preheat your oven to 400°F. In a large Dutch oven, combine the cherry tomatoes, quartered shallots, avocado oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Toss gently to ensure all ingredients are evenly coated. Place the Dutch oven in the preheated oven and roast for 20 to 25 minutes, or until the tomatoes are jammy and slightly burst, and the shallots are tender.
⏱️ 25 min•🌡️ 400
- 2
Carefully remove the Dutch oven from the oven and transfer it to your stovetop over medium heat. Pour in the vegetable broth, then add the additional 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Bring the mixture to a gentle simmer, stirring occasionally, for about 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 3
Remove the Dutch oven from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it reaches a creamy and smooth consistency. Exercise caution as the liquid will be very hot. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 2 min
- 4
Return the Dutch oven to medium-low heat. Stir in the drained and rinsed cannellini beans, dried tortellini, fresh chopped kale, and heavy cream. Continue to simmer for approximately 10 minutes, or until the tortellini is cooked al dente and the kale has wilted. Stir occasionally to prevent the tortellini from sticking to the bottom of the pot.
⏱️ 10 min
- 5
Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the hot, creamy soup into bowls and serve immediately. The tortellini will continue to cook slightly with the residual heat.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Easy One-Pot Roasted Tomato Tortellini Soup
Ingredients
For the Roasted Tomatoes and Shallots
- 2 pounds cherry tomatoes
- 2 large shallots, peeled and quartered
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Soup Base
- 4 cups vegetable broth
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Soup Add-ins
- 15 ounces canned cannellini beans, drained and rinsed
- 9 ounces dried tortellini
- 4 cups fresh kale, stems removed, roughly chopped
- 1/2 cup heavy cream
Instructions
- 1
Preheat your oven to 400°F. In a large Dutch oven, combine the cherry tomatoes, quartered shallots, avocado oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Toss gently to ensure all ingredients are evenly coated. Place the Dutch oven in the preheated oven and roast for 20 to 25 minutes, or until the tomatoes are jammy and slightly burst, and the shallots are tender.
⏱️ 25 min•🌡️ 400 - 2
Carefully remove the Dutch oven from the oven and transfer it to your stovetop over medium heat. Pour in the vegetable broth, then add the additional 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Bring the mixture to a gentle simmer, stirring occasionally, for about 5 minutes to allow the flavors to meld.
⏱️ 5 min - 3
Remove the Dutch oven from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it reaches a creamy and smooth consistency. Exercise caution as the liquid will be very hot. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 2 min - 4
Return the Dutch oven to medium-low heat. Stir in the drained and rinsed cannellini beans, dried tortellini, fresh chopped kale, and heavy cream. Continue to simmer for approximately 10 minutes, or until the tortellini is cooked al dente and the kale has wilted. Stir occasionally to prevent the tortellini from sticking to the bottom of the pot.
⏱️ 10 min - 5
Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the hot, creamy soup into bowls and serve immediately. The tortellini will continue to cook slightly with the residual heat.
⏱️ 3 min