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easy cappelletti soup with kale in white bowl

Cappelletti Soup with Kale (20-Minute Recipe)

Amber Bondar
This cappelletti soup with kale is a quick 20-minute stovetop meal made with cheese-filled pasta, chicken broth, mirepoix, and black kale. Fresh or frozen vegetables can be used, making it an easy lunch or weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Soup
Cuisine American, Canadian, Italian
Servings 10
Calories 268 kcal

Equipment

  • Large Soup Pot
  • measuring cup
  • Implement To Stir
  • knife *If Chopping Vegetables For Mirepoix Instead of Frozen
  • Cutting board *See Above

Ingredients
  

Mirepoix Mix

  • 1½ Cups Carrots Cut Up Fine Or Larger
  • 1½ Cups Celery Sliced
  • 1 Cup Onion Diced/Chopped

Making The Cappelletti Soup

  • 4 Cups Mirepoix Mix
  • 2 Tbsp Olive Oil
  • 8 Cups Chicken Broth
  • 6 Cups Black Kale Cut Up
  • 1½ Lbs Cappelletti Frozen (700g)

Instructions
 

  • Heat the olive oil in a large soup pot over medium-high heat.
    2 Tbsp Olive Oil
  • Add the mirepoix and sauté for about 3–4 minutes, stirring occasionally, until the vegetables begin to soften. If using frozen mirepoix, continue cooking until the excess moisture has evaporated.
    1½ Cups Carrots, 1½ Cups Celery, 1 Cup Onion
  • Pour in the chicken broth and bring it to a full boil.
    8 Cups Chicken Broth
  • Reduce the heat to medium-low and add the chopped black kale. Stir and push the kale beneath the broth so it wilts evenly.
    6 Cups Black Kale
  • Add the frozen cappelletti and keep the soup at a gentle simmer. Cook according to the package directions, usually about 3–5 minutes.
  • The cappelletti will usually float to surface when they are cooked. Remove one and cut it open if needed to check that the pasta is tender and heated through.
    1½ Lbs Cappelletti
  • Taste the broth and add salt or pepper only if needed. Serve hot.

Notes

  • Fresh or frozen mirepoix can be used. Frozen vegetables do not need to be thawed first.
  • Fresh or frozen cappelletti will work; follow the package cooking time because brands can vary.
  • Keep the soup at a gentle simmer once the cappelletti is added to help prevent the filled pasta from breaking apart.
  • For leftovers, remove the cappelletti from the broth and refrigerate the pasta and soup base separately in airtight containers for 3–4 days.
  • I do not recommend freezing the finished soup with the cooked cappelletti because the pasta can become overly soft after freezing and reheating.

Nutrition

Calories: 268kcalCarbohydrates: 35gProtein: 12gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 1026mgPotassium: 202mgFiber: 4gSugar: 5gVitamin A: 4538IUVitamin C: 15mgCalcium: 152mgIron: 2mg
Keyword Chunky Style Soup, easy dinner ideas, pasta
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