Description
This creamy Tuscan tortellini soup is a delightful mix of flavors, featuring garlic, kale, and tortellini, making it a simple and comforting choice for a quick meal.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 4 tablespoons organic all-purpose flour
- 1 ½ tablespoons tuscan marry me blend
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 3–4 tablespoons organic tomato paste
- 5–6 sundried tomatoes
- 4 cups chicken or vegetable stock
- 1 ½ cups organic heavy cream
- ½ lemon, freshly-squeezed
- 1 cup chopped kale, organic
- 2 cups cherry or grape tomatoes, halved
- 2 (8 oz.) packages organic cheese + spinach tortellini
- 2 bay leaves
- 1 cup freshly-grated parmesan
Instructions
- In a medium Dutch oven pot over medium-high heat, add the olive oil. Once heated, sauté the minced garlic, sundried tomatoes (if using), and fresh tomatoes for 1-2 minutes until fragrant.
- Stir in the Tuscan Marry Me Blend, smoked paprika, and salt until combined. Add the tomato paste and flour, continuing to stir until well mixed.
- Slowly incorporate the chicken or vegetable stock, stirring frequently to prevent lumps. After thickening, add the lemon juice, heavy cream, tortellini, bay leaves (if using), and kale. Let it simmer for 8-10 minutes until thickened and tortellini are tender.
- Mix in the freshly grated parmesan until smooth and melted.
- Remove from heat and serve immediately, garnishing with extra parmesan, if desired, alongside garlic bread or a salad.
Notes
You can adjust the amount of tomato paste based on your desired tomato flavor.
Use herb roasted tomatoes for a bolder taste if fresh tomatoes are unavailable.
The tortellini will float to the top when fully cooked.
Nutrition
- Serving Size: 1 bowl
- Calories: 539
- Sugar: 5g
- Sodium: 930mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 89mg