One Pot Creamy Tomato Tortellini Soup

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

Instructions:

1. 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.
2. 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
3. Stir in tortellini, and turn up heat to a simmer again, cooking for 6-8 minutes stirring occasionally until just done. 
4. Next stir in cream and cook for 2 minutes.
5. Then stir in kale and wilt for 1 minute.
6. Lastly stir in parmesan cheese and then take off the heat to serve immediately.
7. 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!