Description
This Creamy Tuscan Tortellini Soup is a comforting and flavorful one-pot meal, featuring tender cheese tortellini simmered in a rich, creamy broth infused with Tuscan herbs, garlic, and fresh vegetables like kale and cherry tomatoes. Perfect for a quick weeknight dinner, it combines Italian-inspired flavors and a creamy texture that warms the soul.
Ingredients
Scale
Main Ingredients
- 1 Tbsp Extra virgin olive oil
- 3 garlic cloves, minced
- 4 cups chicken or vegetable stock/broth
- 3 Tbsps organic all-purpose flour
- 1 1/2 Tbsps Tuscan Marry Me Blend (Tuscan herb blend)
- 1 tsp sea salt
- 1 (8 oz.) package organic cheese tortellini
- 1 cup organic heavy cream
- 1 cup organic kale, chopped
- 3-4 mini red sweet peppers, chopped (optional)
- 1-2 Tbsps organic tomato paste
- 2 cups cherry tomatoes, halved or whole
- 1/2 lemon, freshly-squeezed
- Freshly grated parmesan cheese (for garnish)
Instructions
- Heat the olive oil and sauté garlic: In a large pot over medium heat, warm the extra virgin olive oil. Add the minced garlic cloves and sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Create a roux and add stock: Sprinkle the organic all-purpose flour into the pot with the garlic, stirring continuously to form a roux. Slowly whisk in the chicken or vegetable stock gradually to avoid lumps, creating a smooth base for the soup.
- Add herbs and salt: Stir in the Tuscan Marry Me Blend and sea salt to the broth, allowing the flavors to meld as the soup heats through.
- Cook the tortellini: Bring the soup to a boil, then add the cheese tortellini. Cook the tortellini according to the package instructions, usually about 3-5 minutes, until tender and cooked through.
- Incorporate cream and vegetables: Reduce the heat to low and stir in the heavy cream, chopped kale, organic tomato paste, cherry tomatoes, and optional chopped mini red sweet peppers. Simmer until the kale is tender and the soup is heated evenly, about 3-4 minutes.
- Finish with lemon juice: Just before serving, squeeze the juice of 1/2 a lemon into the soup to brighten the flavors.
- Serve and garnish: Ladle the soup into bowls and top with freshly grated parmesan cheese for a delicious finishing touch.
Notes
- If you prefer a vegetarian version, use vegetable stock instead of chicken stock.
- For extra heat, add crushed red pepper flakes when sautéing the garlic.
- The Tuscan Marry Me Blend can be substituted with a mixture of dried basil, oregano, rosemary, and thyme if unavailable.
- Feel free to swap kale for spinach or Swiss chard according to preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
