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–+ servings
Creamy Tuscan Tortellini Soup

Creamy Tuscan Tortellini Soup for Cozy Nights at Home

This Creamy Tuscan Tortellini Soup combines comforting flavors for a cozy hug, catering to all dietary needs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 Tbsp extra virgin olive oil Any mild vegetable oil can be used if needed.
  • 3 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 3 Tbsp organic all-purpose flour thickening agent
  • 1.5 Tbsp Tuscan Marry Me Blend Substitute with herbs like basil, oregano, and thyme.
  • 1 tsp sea salt
For the Tortellini & Creamy Components
  • 1 package organic cheese tortellini 8 oz, substitute with gluten-free tortellini for a gluten-free version.
  • 1 cup organic heavy cream Substitute with full-fat coconut milk for a vegan option.
For the Fresh Veggies
  • 1 cup organic kale chopped
  • 3-4 pieces mini red sweet peppers chopped, optional
  • 2 cups cherry tomatoes halved or whole, substitute with sun-dried tomatoes for concentrated flavor.
For the Finish
  • 1-2 Tbsp organic tomato paste Intensifies tomato flavor
  • 1/2 pieces lemon juiced
  • freshly grated Parmesan cheese for garnish, omit for a vegan version or substitute with nutritional yeast.

Equipment

  • large Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large Dutch oven, warming 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering, about 1-2 minutes.
  2. Sauté 3 minced garlic cloves and, if using, chopped mini red sweet peppers for 1-2 minutes until fragrant.
  3. Stir in 2 cups of cherry tomatoes, 1.5 tablespoons of Tuscan Marry Me Blend, and 1 teaspoon of sea salt. Cook for 3-4 minutes until softened.
  4. Mix in 1-2 tablespoons of organic tomato paste and 3 tablespoons of all-purpose flour, stirring to form a smooth paste. Cook for about 1 minute.
  5. Gradually pour in 4 cups of broth while stirring to prevent lumps. Cook for 3-4 minutes until it thickens slightly.
  6. Add 1 package of cheese tortellini, the juice of half a lemon, 1 cup of heavy cream, and 1 cup of chopped kale. Simmer for 8-10 minutes.
  7. Serve in bowls and garnish with freshly grated Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 2500IUVitamin C: 30mgCalcium: 300mgIron: 2.5mg

Notes

Add crushed red pepper flakes for spice. Store leftovers in an airtight container for up to 3 days. If the soup thickens while reheating, add a splash of broth or cream.

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