Yield: 5 servings
Creamy Tortellini Soup
This soup will get you through a chilly winter! It’s creamy, dreamy, warms you up and fills you up!
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 leek, white and light green parts only, rinsed and chopped
- 1 large carrot, peeled and chopped
- 1/2 teaspoon kosher salt, plus more to taste
- 2 teaspoons Italian seasoning
- 1 teaspoon red pepper flakes
- 2 cans 8oz tomato sauce
- 1 can 10oz petite diced tomatoes with green chilies, drained
- 1 box 32oz vegetable stock
- Parmesan cheese rind, optional
- ½ cup heavy cream
- 1 10oz package tortellini
- 5 cups kale, roughly chopped
- Fresh parsley for garnish
Instructions
• Heat oil in a large pot over medium heat. Add onion, garlic, leeks, carrots, salt, pepper, Italian seasoning, and red pepper flakes. Cook and stir until vegetables begin to soften.
• Add the tomato sauce and diced tomatoes with green chilies, vegetable stock, and the parmesan rind if using. Stir well. Simmer 20 minutes, or until vegetables are tender.
• Add tortellini, kale and heavy cream. Stir to combine. Simmer until kale is wilted and the tortellini is cooked through. Remove parmesan rind. Taste and adjust seasoning.
• Serve in bowls. Top with parsley, grated parmesan cheese & fresh cracked black pepper.
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