Yield: 5 servings

Creamy Tortellini Soup

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


  • 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


• 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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