One Pot Creamy Tomato Tortellini Soup
This One Pot Creamy Tomato Tortellini Soup is the perfect cozy meal for the cooler season. With lots of herbs, tomatoes and cheese tortellini, this is a meal in itself, especially with the added kale! Serve with a side salad and fresh bread for a delicious dinner spread.
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Ingredients
2 tbsp olive oil
½ yellow onion, diced
3 cloves garlic, minced
½ tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
½ tsp coarse salt
¼ tsp pepper
900ml (3 1/2 cups) chicken broth
28oz can crushed tomatoes or pomodorina sauce
1x 500g frozen package of cheese tortellini
1x bunch of kale, stems removed and leaves chopped (about 5 leaves)
⅓ cup cream
⅓ cup parmesan cheese at the end
Toppings: parmesan cheese and chili flakes
Extra: ½-1 cup extra chicken broth or water
Servings: 4
Preparation: 15 minutes
Total Time: 45 minutes
Kitchen Equipment: large pot
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Instructions:
- Heat olive oil in a large pot or dutch oven over medium heat. Once warm, Add the onion and garlic, sauteeing for about 5 minutes until softened.
- Stir in spices with onion and garlic for 30 seconds. Then, add chicken broth and crushed tomatoes. Bring to a boil, reduce heat and simmer for 12-15 minutes until slightly thickened. Stir occasionally. *If you find the soup too thick, add a ½ cup-1 cup more chicken broth or water before adding in tortellini
- Stir in tortellini, and turn up heat to a simmer again, cooking for 6-8 minutes stirring occasionally until just done.
- Next stir in cream and cook for 2 minutes.
- Then stir in kale and wilt for 1 minute.
- Lastly stir in parmesan cheese and then take off the heat to serve immediately.
- Top with more parmesan cheese and chili flakes if desired. Serve with a side salad and fresh bread.
Recipe Pro Tips:
- Use a beef tortellini as another option to mix things up!
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