Creamy Tortellini Soup

I try not to play favorites with recipes.

But this one is definitely up there.

There’s something so comforting and amazing about soup once the weather gets cold.

For starters, soup is probably the easiest thing on earth to make. And especially this one. You throw everything in one pot and boom, you’re done.

Soup is also a fantastic way to add a bunch of different wholesome and filling nutrients into one meal.

I don’t know about you, but I get major meal fatigue and very quickly run out of ideas to make for lunch and dinner (yes, even as a dietitian who creates recipes for a living!).

Soup is one of my go-to’s whenever I get into that rut. It’s simple, nourishing, and always satisfying.

This Tortellini Soup is full of different vegetables: onion, carrot, tomatoes, and kale. It’s also so customizable too – add any other veg you like!

The tortellini adds belly-filling carbs and protein, making it a balanced and satisfying meal.

And of course, most importantly, it’s just so dang good. It’s creamy, salty, cheesy, flavorful, warm, comforting…. truly everything you want in a winter meal.

Batch make this one and store in the fridge to have for a few days! You’ll be so glad you did.

Notes

• Vegetables: The more, the merrier! When you add the onion and carrot, you can also add finely chopped bell pepper, mushroom, or zucchini if you’d like.
• Tomato sauce: A plain tomato sauce will work just fine here, as other components in the sauce add so much flavor.
• Tortellini: Make sure this is from the refrigerator section. If it’s frozen or shelf stable, adjust cooking time as necessary (check the recommended cooking time on the package). Note that tortellini cooks fast and can get mushy easily if overcooked.
• Kale: Feel free to swap for spinach if you’d prefer. Or add ‘em both!
• Parmesan cheese: An absolute must. There’s nothing better than the salty flavor blended into a soup. Make sure to save some to add on top!
• Make ahead and storage: Make this soup ahead of time and store in an airtight container in the fridge for up to 4 days. To reheat, bring the soup to a boil on the stovetop or in the microwave. The soup will thicken as it’s stored. You can eat it as is, or mix in a little vegetable broth to thin. This soup can also be stored in the freezer for up to 3 months. 

Creamy Tortellini Soup

Sammi Brondo

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients  

• 1/4 cup olive oil
• 1/2 small white onion diced
• 2 small carrots finely chopped
• 2 cloves garlic thinly sliced
• 1/4 cup all-purpose flour
• 3 cups low sodium vegetable broth
• 1 14.5- ounce can diced tomatoes
• 1 cup tomato sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 cup heavy cream
• 9 ounces cheese tortellini from the refrigerator section
• 1 cup kale de-stemmed and roughly chopped
• 1 cup freshly grated parmesan cheese plus more to add on top
• Salt
• Pepper

Instructions 

• Add the oil to a large pot over medium high heat. Add the onion and carrot and cook, stirring occasionally, for about 5 minutes, until soft and fragrant.
• Add the sliced garlic and flour and stir quickly to create a roux.
• Pour in the vegetable broth, diced tomatoes, tomato sauce, basil and oregano, plus salt and pepper to taste. Stir to combine.
• Bring to a light boil, then add the heavy cream and stir to combine. Add the tortellini and cook for 3 minutes, stirring occasionally, until tortellini is soft and cooked through.
• Remove from heat and add the kale and parmesan cheese and stir.
• Top with more fresh parmesan cheese and serve.

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