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–+ servings
Creamy Tuscan Tortellini Soup

Creamy Tuscan Tortellini Soup for Cozy Weeknight Comfort

Enjoy a nourishing bowl of Creamy Tuscan Tortellini Soup, perfect for cozy weeknight comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 Tbsp extra virgin olive oil can substitute with any neutral oil if desired
  • 3 cloves garlic minced; fresh garlic is recommended for optimal flavor
  • 1 package organic cheese tortellini 8 oz, switch to gluten-free tortellini for dietary needs
  • 4 cups chicken or vegetable broth use low-sodium options for a healthier choice
  • 3 Tbsp organic all-purpose flour can be replaced with cornstarch for gluten-free preparation
  • 1.5 Tbsp Tuscan Marry Me Blend a flavorful spice mix; homemade blend of herbs can be substituted
  • 1 tsp sea salt adjust based on dietary restrictions
  • 1 cup organic heavy cream substitute with full-fat coconut milk for a vegan-friendly option
  • 1 cup organic kale chopped; spinach can be used as an alternative
  • 3-4 mini red sweet peppers chopped, optional; omit if unavailable
  • 1-2 Tbsp organic tomato paste intensifies tomato flavor; use fresh tomatoes if preferred
  • 2 cups cherry tomatoes halved or whole; sun-dried tomatoes can replace them for a different profile
  • 1/2 of a lemon juice brightens flavor; lime juice can be substituted in a pinch
  • freshly grated Parmesan cheese for garnish; omitted for vegan preparation

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering.
  2. Add 3 minced garlic cloves and chopped mini red sweet peppers, stirring them together for 1-2 minutes.
  3. Incorporate 2 cups of halved cherry tomatoes, 1.5 tablespoons of Tuscan Marry Me Blend, and 1 teaspoon of sea salt to the pot. Cook for about 3-4 minutes until the tomatoes soften.
  4. Mix in 1-2 tablespoons of organic tomato paste and 3 tablespoons of all-purpose flour, stirring until smooth.
  5. Slowly pour in 4 cups of chicken or vegetable broth, stirring gently. Bring to a gentle boil and cook for about 3-4 minutes.
  6. Add 8 oz of organic cheese tortellini, 1 cup of organic heavy cream, 1 cup of chopped kale, and the juice of half a lemon. Let it simmer for 8-10 minutes.
  7. Ladle the creamy soup into bowls and garnish with freshly grated Parmesan cheese, if desired.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 50gProtein: 18gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 3 days. For longer storage, freeze in freezer-safe containers for 4-6 months. Reheat gently on the stove when ready to enjoy.

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