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Creamy Tortellini & Kale Soup

This simple Creamy Tortellini & Kale Soup is the perfect fall dinner. The base of this soup is made with veggies, herbs and spices simmered with white wine. It is the perfect balance between healthy and satisfying; finished with kale, store-bought cheese tortellini and topped with Parmesan cheese. I love this soup with warm bread and a salad.
Course Appetizer, Dinner, Main Course, Side Dish, Soup
Cuisine American, Italian
Keyword healthy, kid-friendly, one-pot-meal, vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion, small dice
  • 2 carrots, small dice
  • 2 celery stalks, small dice
  • 3 cloves garlic, minced
  • 6 sprigs fresh thyme
  • 6 parsley stems, leaves chopped and reserved for garnish
  • 1 tsp dried oregano
  • ¼ - ½ tsp crushed red pepper
  • Salt to taste ( I used ½ tsp)
  • Black pepper, to taste
  • 2 tbsp tomato paste
  • ½ cup dry white wine (I used Pinot Grigio)
  • 5 cups broth of your choice
  • 1 cup roughly chopped kale
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese, plus more for serving
  • 1 pound fresh cheese tortellini
  • Parsley, for garnish

Instructions

  • Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, carrot and celery and cook 5-8 minutes, until golden and caramelized.
  • Add the garlic, thyme, parsley stems, oregano, crushed red pepper, salt and pepper. Cook another 4-5 minutes, stirring often.
  • Stir in the tomato paste and mix to coat the vegetables, stirring constantly for about 2 minutes.
  • Add the wine, and reduce liquid to half.
  • Then add the broth.
  • Simmer over medium heat for 20-30 minutes, until the carrots are tender.
  • Remove the parsley and thyme sprigs.
  • Remove half of the soup and purée. (You can skip this step, or purée the whole thing! It’s totally up to you. The more of the soup you purée, it will be creamier versus brothy)
  • Put the purée back into the pot, add the kale and simmer for about 10 minutes.
  • Temper* the cream.
  • Add the parmesan, and the tortellini- the tortellini will only need about 2-3 minutes to cook.
  • Serve the soup topped with additional parmesan and fresh parsley.

Notes

*Tempering keeps the cream from curdling when it hits the warm soup. To temper, separate some of the warm soup into a small bowl. Slowly whisk the cream into the warm soup until it’s completely blended. Next, stir the combined cream and soup back into the main batch of soup, and warm until it is ready to serve. Avoid bringing the soup to a full boil; that’s another way to accidentally curdle it.