Creamy Tuscan Tortellini Soup

4.88 from 25 votes

Satisfy those tastebuds by making this Creamy Tuscan Tortellini Soup! A silky smooth texture and rich umami flavor makes this the perfect meatless soup for chilly Fall/winter nights or for meal prepping lunches!

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Soup

Keyword: creamy, dinner, easy, fall recipe, homemade, kale, kid-friendly, lunch, pasta, soup, tomatoes, tortellini, tuscan, weeknight meals, winter

Servings: servings

Calories: 274kcal

Author: Shanika

Ingredients

1 tablespoon Extra virgin olive oil
3 garlic cloves, minced
1 (8 oz.) pacakage organic cheese tortellini
4 cups chicken or vegetable stock/broth
3 Tbsps organic all-purpose flour
1 cup organic heavy cream
5-6 organic sundried tomatoes
1 cup organic kale, chopped
3-4 mini red sweet peppers, chopped (optional)
1 tablespoon organic tomato paste
1 ½ Tbsps Homemade Tuscan Blend
2 cups cherry tomatoes, halved or whole
½ lemon, freshly-squeezed

HOMEMADE TUSCAN BLEND:

1 tablespoon smoked paprika
2 tsps dried parsley
2 tsps dried basil
2 tsps dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon dried rosemary
2 bay leaves

GARNISH:

Freshly grated parmesan cheese

US Customary - Metric

Instructions

TO MAKE THE SOUP:

In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic, chopped sweet red peppers (if using), and sundried tomatoes and sauté until translucent + fragrant, about 1-2 minutes. Add 1 tablespoon of the tuscan blend, stirring until combined. Add the tomato paste and flour and continue to stir until combined.
Add in the chicken or vegetable stock, stirring frequently to avoid lumping until thickened. Add in the tortellini, tomatoes, lemon juice, heavy cream, and kale, stirring to combine. Let everything simmer for another 8-10 minutes or until the soup has thickened nicely and the tortellini are fully cooked through and tender.
Remove from heat and serve immediately into prepared bowl(s), top with freshly-grated parmesan, and 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.
SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic before adding everything (including tortellini) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute the tortellini with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.
VEGAN OPTION: To make this soup vegan, be sure to substitute the tortellini with a vegan-friendly version, heavy cream with full-fat coconut cream/milk, chicken stock with veggie stock, and cheese with nutritional yeast and/or dairy-free cheese shreds.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Tuscan Tortellini Soup. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more.SEE THEM HERE!

Nutrition