Creamy Tuscan Tortellini Soup That Warms Your Soul

Creamy Tuscan Tortellini Soup is a comforting dish with rich flavors, perfect for chilly nights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 cups

Course: Soup

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

Base

2 Tbsp extra virgin olive oil Can substitute with avocado oil if needed.
3 cloves garlic minced
4 cups chicken or vegetable broth Essential for a savory, rich soup base.

Tortellini

1 package organic cheese tortellini 8 oz; swap with gluten-free tortellini for a GF option.

Creaminess

3 Tbsp organic all-purpose flour Acts as a thickening agent for creamy texture.
1 cup organic heavy cream Provides richness; substitute with full-fat coconut milk for a vegan option.

Flavoring

1.5 Tbsp Tuscan Marry Me Blend A flavorful spice mix; create a homemade blend or substitute with Italian herbs.
1 tsp sea salt Enhances and balances the flavors.
1/2 unit lemon juice of

Vegetables

1 cup organic kale chopped; can replace with spinach if preferred.
3-4 units mini red sweet peppers chopped, optional; can omit if unavailable.
2 cups cherry tomatoes halved or whole; substitute with sun-dried tomatoes if desired.
1-2 Tbsp organic tomato paste Intensifies the tomato flavor.

Garnishing

freshly grated Parmesan cheese Add as a savory finishing touch; omit for the vegan version.

Equipment

large Dutch oven

Method

Step-by-Step Instructions

In a large Dutch oven, add extra virgin olive oil over medium-high heat. Allow the oil to shimmer, which should take about 1-2 minutes.
Once the oil is heated, add minced garlic and chopped mini red sweet peppers, if using. Sauté for 1-2 minutes until fragrant.
Stir in halved cherry tomatoes and Tuscan Marry Me Blend along with sea salt. Cook for 3-4 minutes until tomatoes begin to soften.
Add organic tomato paste and all-purpose flour. Stir continuously for about 1 minute until smooth.
Gradually pour in chicken or vegetable broth, stirring to combine. Cook for 3-4 minutes until it thickens slightly.
Incorporate tortellini, lemon juice, heavy cream, and chopped kale. Let the soup simmer for 8-10 minutes.
Ladle the warm soup into bowls, garnishing with Parmesan cheese if desired. Serve immediately with crusty bread.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

This soup is quick to prepare and can be customized for dietary preferences. Store leftovers for up to 3 days in the fridge or freeze for 4-6 months.

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