Description

This Creamy Tuscan Tortellini Soup is rich in flavor and easy to prepare. With a blend of creamy goodness, fresh vegetables, and cheese tortellini, it’s ideal for a quick dinner or a comforting meal that everyone will love.

Ingredients

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1 tablespoon extra virgin olive oil
4 garlic cloves, minced
4 tbsps organic all-purpose flour
1 ½ tbsps tuscan marry me blend
1 teaspoon smoked paprika
1 teaspoon sea salt
3–4 tbsps organic tomato paste
5–6 sundried tomatoes, optional
4 cups chicken or vegetable stock, organic
1 ½ cups organic heavy cream
½ lemon, freshly squeezed
1 cup chopped kale, organic
2 cups cherry or grape tomatoes, halved or whole
2 (8 oz.) packages organic cheese + spinach tortellini
2 bay leaves, optional
1 cup freshly grated parmesan

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Instructions

In a medium-sized dutch oven over medium-high heat, add the olive oil.
Once heated, add the minced garlic, sundried tomatoes (if using), and fresh tomatoes, sauté until fragrant for about 1-2 minutes.
Add the Tuscan Marry Me Blend, smoked paprika, and salt, stirring until combined.
Mix in the tomato paste and flour, stirring continuously.
Slowly add the chicken or vegetable stock, stirring to avoid lumps, until the soup thickens.
Incorporate the lemon juice, heavy cream, tortellini, bay leaves (if using), and kale, mixing well.
Allow to simmer for 8-10 minutes or until the tortellini are fully cooked and the soup thickens.
Stir in the freshly-grated parmesan until smooth and melted.
Remove from heat and serve immediately, optionally topping with more parmesan and serving with garlic bread or a salad.

Notes

For a bolder flavor, consider using herb roasted tomatoes.
Adjust the amount of tomato paste to meet your preference for tomato flavor.
This soup pairs well with toasted garlic bread or a fresh salad.

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 6g
Sodium: 900mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 20g
Cholesterol: 100mg