Creamy Tuscan Tortellini Soup
Servings: 4 servings
Calories: 420kcal
A comforting and creamy soup filled with tortellini, fresh veggies, and Tuscan seasonings, perfect for any cozy meal.
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Ingredients
Base Ingredients
- 1 tablespoon Extra virgin olive oil
- 3 cloves garlic, minced
- 1 8 oz package organic cheese tortellini
- 4 cups chicken or vegetable stock/broth
- 3 tablespoons organic all-purpose flour
- 1.5 tablespoons Tuscan Marry Me Blend (or your favorite Italian seasoning)
- 1 teaspoon sea salt
Creamy Ingredients
- 1 cup organic heavy cream
- 1 cup organic kale, chopped
- 3-4 pieces mini red sweet peppers, chopped (optional)
- 1-2 tablespoons organic tomato paste
- 2 cups cherry tomatoes, halved or whole
- 0.5 pieces lemon, freshly-squeezed
To Serve
- to taste Freshly grated parmesan cheese
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute or until fragrant.
- Pour in the cheese tortellini and stir them for a minute to coat in the oil.
- Gradually whisk in the chicken or vegetable stock and flour, mixing until there are no lumps.
- Sprinkle in the Tuscan Marry Me Blend and sea salt. Stir to combine.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 5 minutes.
- Stir in the heavy cream, kale, sweet peppers (if using), tomato paste, and cherry tomatoes. Let it simmer for another 5-10 minutes until everything is heated through.
- Squeeze the juice from half of a lemon into the soup. Stir well.
- Ladle the soup into bowls and top with freshly grated parmesan cheese.
Notes
Store leftover soup in an airtight container in the fridge for about 3-4 days. Reheat on the stove over low heat and add water or broth if needed to adjust consistency. Use fresh ingredients for best flavor.
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 30g | Protein: 12g | Fat: 30g | Saturated Fat: 15g | Sodium: 800mg | Fiber: 2g | Sugar: 4g