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–+ servings
Creamy Tuscan Tortellini Soup

Creamy Tuscan Tortellini Soup for Cozy Comfort & Flavor

This Creamy Tuscan Tortellini Soup captures warmth with a rich blend of sun-dried tomatoes and Tuscan herbs, perfect for quick weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dishes
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 Tbsp extra virgin olive oil Adds healthy fats and enhances flavor.
  • 3 cloves garlic, minced Provides an aromatic base for the broth.
  • 1 package (8 oz) organic cheese tortellini Main ingredient adds chewy texture.
  • 4 cups chicken or vegetable broth Essential liquid base for flavor.
  • 3 Tbsp organic all-purpose flour Thickens the soup for a creamy consistency.
  • 1.5 Tbsp Tuscan Marry Me Blend A flavorful spice blend.
  • 1 tsp sea salt Enhances and balances overall flavors.
  • 1 cup organic heavy cream Provides richness and creaminess.
  • 1 cup organic kale, chopped Adds nutrition and color.
  • 3-4 mini red sweet peppers, chopped Provides sweetness and vibrancy.
  • 1-2 Tbsp organic tomato paste Intensifies the tomato flavor.
  • 2 cups cherry tomatoes, halved or whole Offers freshness and juiciness.
  • 1/2 juice of a lemon Brightens the flavor profile.
  • to taste freshly grated Parmesan cheese Optional savory finishing touch.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the oil by heating 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
  2. Add 3 minced garlic cloves and optional chopped mini red sweet peppers, sauté for 1-2 minutes until garlic is golden and fragrant.
  3. Stir in 2 cups of cherry tomatoes, 1.5 tablespoons of the Tuscan Marry Me Blend, and 1 teaspoon of sea salt, cook for 3-4 minutes until tomatoes soften.
  4. Add 1-2 tablespoons of tomato paste and 3 tablespoons of organic all-purpose flour, stir until smooth, about 1 minute.
  5. Gradually pour in 4 cups of chicken or vegetable broth, stirring continuously, keep over medium-high heat until slightly thickened, about 3-4 minutes.
  6. Mix in 8 ounces of organic cheese tortellini, the juice of half a lemon, 1 cup of chopped kale, and 1 cup of heavy cream. Reduce heat to medium and simmer for 8-10 minutes.
  7. Ladle the soup into bowls, garnish with freshly grated Parmesan cheese if desired, and serve warm.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 12gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 40mgCalcium: 25mgIron: 10mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 4-6 months. Reheat gently to maintain texture.

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