This Creamy Tortellini Soup Is The Coziest Dish You’ll Ever Make

Soups are my favorite thing to make — ever. Not only are they so delicious and comforting, but there is truly no wrong way to make a soup. I love using soup recipes as a general guide, but I always encourage adding your own touches. As we transition into cooler weather, it’s the perfect time to start building a collection of soup recipes you love and can make again and again. I believe soup gets better and better each time you make it.

This creamy tortellini soup is one of my absolute favorites. One of the best parts about this recipe is how versatile it is. You can add your favorite vegetables, swap out ingredients based on what you have on hand, and adjust the seasonings to make it your own. Serve it with a slice of crusty bread for dipping, and you have the perfect meal for a chilly fall or winter evening. Once you make it, I have a feeling it will become a regular in your soup rotation.

Creamy Tortellini Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:4 servings

Ingredients

• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 cups kale, chopped
• 2 tablespoons Calabrian chili oil, plus extra for serving
• 1 Calabrian chili, seeds removed (optional for extra spice)
• 1 28-ounce can crushed tomatoes
• 4 cups chicken broth
• ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 1 cup heavy cream
• ¼ finely grated Parmesan, plus extra for serving
• 1 9–10 ounce package cheese tortellini
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes, optional
• Salt and pepper to Taste

Instructions

1. Heat 2 tablespoons of Calabrian chili oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened.
2. Add in minced garlic cloves and the optional seeded and diced calabrian chili. Cook for 30 seconds.
3. Pour in the ½ cup white wine to deglaze the pan. Let it reduce for 2 to 3 minutes until just a little liquid remains, scraping up anything stuck to the bottom of the pot.
4. Add the crushed tomatoes. Stir, bring to a gentle simmer, and cook uncovered for 10 minutes.
5. Remove the pot from the heat and blend until smooth using either a blender or immersion blender. If you are using a traditional blender, be sure to let the soup cool before blending. 
6. If the soup is grainy, strain it through a fine-mesh sieve before adding the cream.
7. Return the soup to low heat. Stir in chicken broth heavy cream and warm gently for 2 to 3 minutes. Do not boil.
8. Cook the tortellini. Add the cheese tortellini and cook according to the package directions, usually 3 to 5 minutes.
9. Add the kale and Parmesan. Stir in the chopped kale and cook for 2 to 3 minutes until wilted. Turn off the heat, then stir in the grated Parmesan.
10. Taste for seasoning and adjust with salt and pepper if needed.  Finish each bowl with extra Parmesan and a drizzle of Calabrian chili oil.

Notes

• Sausage would be a great addition to this soup!

Keywords:Dinner Recipes, Fall Recipes, Soup

• Dinner Recipes
• Fall Recipes
• Soup