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Creamy Tortellini Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Sammi Brondo

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.