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Creamy Tuscan Tortellini Soup

Creamy Tuscan Tortellini Soup: Cozy Comfort in Every Bite

Creamy Tuscan Tortellini Soup is a quick, heartwarming dish filled with soothing flavors, ideal for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dishes
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 Tbsp Extra Virgin Olive Oil Enhances flavor and provides healthy fats.
  • 3 cloves Garlic, minced Creates an aromatic foundation for the broth.
  • 4 cups Chicken or Vegetable Broth Essential for adding depth to the creamy soup.
  • 3 Tbsp Organic All-Purpose Flour Acts as a thickening agent for a luscious consistency.
  • 1.5 Tbsp Tuscan Marry Me Blend This flavorful spice blend infuses the soup with amazing Tuscan flair.
  • 1 tsp Sea Salt Balances and enhances the overall flavors in each bite.
For the Tortellini
  • 1 package Organic Cheese Tortellini The main starch providing heartiness; swap with gluten-free tortellini if needed.
For the Creamy Finish
  • 1 cup Organic Heavy Cream Adds rich creaminess; can be replaced with full-fat coconut milk for a vegan version.
  • 0.5 whole Juice of Half a Lemon Brightens the soup and elevates the entire flavor profile.
For the Vegetable Boost
  • 1 cup Organic Kale, chopped Offers a nutritional boost and adds color.
  • 3-4 Mini Red Sweet Peppers, chopped Provides natural sweetness and vibrant color.
  • 1-2 Tbsp Organic Tomato Paste Intensifies the tomato flavor, enriching the broth.
  • 2 cups Cherry Tomatoes, halved or whole Adds freshness and juiciness; sun-dried tomatoes can be a wonderful substitute.
For the Garnish
  • Freshly Grated Parmesan Cheese A savory finish; can be omitted for a vegan-friendly soup.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers.
  2. Add 3 cloves of minced garlic and optional chopped mini red sweet peppers. Sauté for 1–2 minutes until fragrant and lightly golden.
  3. Stir in 2 cups of halved cherry tomatoes, 1.5 tablespoons of Tuscan Marry Me Blend, and 1 teaspoon of sea salt. Cook for about 3 minutes until the tomatoes soften.
  4. Mix in 1–2 tablespoons of tomato paste and 3 tablespoons of all-purpose flour, stirring continuously for about 1 minute.
  5. Gradually pour in 4 cups of chicken or vegetable broth while stirring to avoid lumps. Cook for about 4 minutes until thickened.
  6. Add 1 package (8 oz) of organic cheese tortellini, juice of half a lemon, 1 cup of organic heavy cream, and 1 cup of chopped kale. Simmer for 8–10 minutes until tortellini are tender.
  7. Ladle into bowls, garnishing with freshly grated Parmesan cheese if desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 15gFat: 30gSaturated Fat: 15gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 2000IUVitamin C: 35mgCalcium: 250mgIron: 2mg

Notes

Storage: Keep leftover soup in an airtight container for up to 3 days in the fridge or freeze for 4-6 months. Reheat gently with a splash of broth or cream to restore creaminess.

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