Print

Creamy Tuscan Tortellini Soup Recipe

Creamy Tuscan Tortellini Soup Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

This Creamy Tuscan Tortellini Soup is the ultimate cozy meal for chilly months, packed with flavor from tender tortellini, sun-dried tomatoes, Tuscan herbs, fresh kale, and rich tomato goodness. Perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients

For the Soup:

  • 1 tablespoon Extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 (8 oz.) package organic cheese tortellini
  • 4 cups chicken or vegetable stock/broth
  • 3 Tbsps organic all-purpose flour
  • 1 ½ Tbsps Tuscan Marry Me Blend
  • 1 teaspoon sea salt
  • 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
  • ½ lemon, freshly squeezed

For Garnish:

  • Freshly grated parmesan cheese

Instructions

  1. TO MAKE THE SOUP: In a medium-sized dutch oven pot, sauté garlic, peppers, and tomatoes. Add Tuscan Marry Me Blend, salt, tomato paste, and flour. Stir in stock, then add tortellini, lemon juice, cream, and kale. Simmer for 8-10 minutes.
  2. Remove from heat and serve topped with parmesan cheese.

Notes

  • Leftovers store well in the refrigerator for 2-3 days or can be frozen for 4-6 months.
  • For a slow cooker option, sauté garlic, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.
  • Adjust spice/herb amounts to taste. Gluten-free and vegan options available.

Nutrition

Find it online: https://lauracooks.com/creamy-tuscan-tortellini-soup-recipe/