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Closeup of a bowl of Creamy Roasted Garlic Tortellini Soup
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4.80 from 5 votes

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
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Keyword: creamy, dinner, easy, garlic, roasted, soup, tortellini, weeknight meals
Servings: 4 servings
Calories: 583kcal
Author: Shanika

Ingredients

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

Instructions

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.

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.
  • Bon Appetit!

Notes

  • 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.

Nutrition

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