Creamy Roasted Garlic Tortellini Soup is a super fast and ultra-comforting, hearty winter meal with kale, chicken broth and a hint of warming spice.
When soup season rolls around, this hearty and creamy tortellini soup is always on the menu at my house. It's so warming and comforting, but a total breeze to make. It also makes your entire house smell delicious with the aroma of roasting garlic. If you love garlic and pasta, you're going to fall in love with this wintertime soup.
Ingredients in Creamy Tortellini Soup
It's surprising that this soup has such a short and sweet ingredient list, when you consider how flavor-packed it is. This is a great pantry recipe to whip up on a weeknight with the following ingredients:
Cheese tortellini. Pick these up in the refrigerated or freezer section of the grocery store.
Garlic. You'll want two whole bulbs for the rich garlic flavor in this soup.
Chicken stock. You can also use veggie stock to keep this dish vegetarian.
Heavy cream. For the rich, creamy body in the soup.
Kale. Any kind of kale will work!
Paprika and chili powder add a hint of spice to the soup.
Parmesan to add savoriness and melty cheese flavor.
If you'd like, it's easy to mix up the ingredients in this soup to use whatever is in your pantry. here are a few swaps and substitutions to try:
Use a different green, such as chard or spinach instead of kale.
Try grana padano or a different grated cheese instead of parmesan.
Use coconut milk to replace heavy cream for a dairy-free version (you'll also need to use dairy-free cheese and dairy-free tortellini).
Choose vegetable or beef stock instead of chicken.
You can also add more veggies, such as carrots, onions, celery, or parsnips to the sou for added nutrients and color.
Storage Suggestions for Tortellini Soup
Store leftover roasted garlic tortellini soup in an airtight container in the fridge for up to three days. You can also freeze leftovers for up to six months. Defrost the soup overnight in the fridge, then reheat on the stove or in the microwave.
Begin by preheating the oven to 400 degrees Fahrenheit and preparing a large piece of foil paper. Add each garlic bulb to the center of the foil paper, drizzle with olive oil and wrap tightly with foil paper.
Bake for 15-20 minutes or until the garlic bulbs are cooked through and super fragrant, tender, and browned on the edges. Let it cool a bit before removing the garlic from their bulbs + mincing them.
COOK THE TORTELLINI:
Begin by cooking tortellini pasta according to the directions of the packaging (about 3-4 minutes) and drain. Set aside.
MAKE THE SOUP:
In a medium size dutch oven over medium-high heat, add 1 tablespoon of olive oil. Once heated, add minced roasted garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the salt, black pepper, smoked paprika, and chili powder, and mix together until combined.
Add in the chicken stock, heavy cream, and kale, stirring everything together until combined.
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Add in the parmesan and cooked tortellini, stirring to combine. Continue to simmer for another 5 minutes.
At this point, the soup should be thickened, but if it's not to your desired consistency----simply add 1 tablespoon of arrowroot starch or flour to 2 Tbsps warm water (mix together) and add to thicken soup more. Simmer for another minute or two.
Remove from heat and serve immediately into prepared bowl(s) and enjoy with a side of bread, if desired.
Tips & Tricks
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
GREENS: If preferred, you can always add greens other than Kale, like Spinach or Collard Greens to soup for more richness.
GARLIC: If you're a fan of garlic flavor, you can add up to 3 bulbs of garlic for bolder flavor.