Creamy Tuscan Tortellini Soup
A luxurious creamy tomato base with perfect clouds of tortellini, tender pieces of chicken and vibrant kale. All you need is some shaved parmesan on top and you have yourself a bowl of pure comfort food.
Servings 6 people
Ingredients
- 1/2 onion chopped
- 1 leek just the white and light green bits, chopped
- 1 celery stalk chopped
- 3 garlic cloves chopped
- 2 tbsp olive oil
- 1 knob butter
- 1/2 cup dry white wine (optional)
- 28 oz can crushed tomatoes
- 1 carton of vegetable or chicken stock (approx 4 cups)
- 1 Parmesan rind
- 12 oz Tortellini
- 1 cup heavy whipping cream
- Rotisserie chicken chopped
- Kale chopped
- Garnish: shaved parmesan and basil
- 1 pinch salt
- red pepper flakes (optional)
Instructions
- In a large pot heated over medium heat, add olive oil and a knob of butter. Sautée the onion, leek, celery and garlic for about 5 minutes until they are slightly golden and fragrant. Add a pinch of salt and option to add a pinch of red pepper flakes. Stir.
- Option to add in ½ cup dry white wine to deglaze. Let this cook for 2 minutes. If you prefer to not use wine, add the crushed tomatoes directly into the pot. Stir to incorporate and then add a carton of stock (vegetable or chicken). Bring this to a bubble.
- Once the soup has reached a slight bubble, add in a parmesan rind and reduce the heat to low. Simmer for 30 minutes uncovered. This allows the flavors to meld and the liquid to reduce slightly, creating a richer and more concentrated broth.
- After it has reduced slightly and thickened up a bit, remove the parmesan rind. Add in tortellini of your choice and cook them directly in the broth per package instructions.
- Add in the heavy whipping cream, stir to incorporate, and then throw in the chopped kale and chopped rotisserie chicken.
- Garnish with shaved parmesan, some basil if you like, red pepper flakes, and season with salt and pepper to your liking.