Creamy Roasted Garlic Tortellini Soup
Cozy up to the ultimate winter comfort with our Creamy Roasted Garlic Tortellini Soup. This speedy, soul-soothing dish combines plump tortellini, rich roasted garlic, and a touch of warming spice, all swimming in a lusciously creamy broth with hearty kale.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course, Soup
Keyword: creamy, dinner, easy, garlic, roasted, soup, tortellini, weeknight meals
Servings: 4 servings
Calories: 583kcal
ROASTED GARLIC:
- 2 medium garlic bulbs (See Notes!)
- 1-2 Tbsps Extra virgin olive oil + 1 tablespoon for cooking!
SOUP:
- 1 (8 oz.) pacakage organic cheese tortellini
- 4 cups organic chicken stock (You can use veggie stock as well!)
- 1 cup organic heavy cream
- 2 cups kale, ribs removed + chopped
- sea salt + black pepper, to taste
- ½ teaspoon smoked parika
- ½ teaspoon chili powder
- ½ cup freshly-grated parmesan
ROAST THE GARLIC:
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.
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.
Bon Appetit!
- 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.
Calories: 583kcal | Carbohydrates: 43g | Protein: 22g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 107mg | Sodium: 849mg | Potassium: 515mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4535IU | Vitamin C: 36mg | Calcium: 349mg | Iron: 3mg