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creamy tuscan tortellini soup in a black speckled bowl with a gold spoon beside it
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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.
Course Main Course, Soup
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 servings (main course) / 6 servings (appetizer)

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp butter
  • ½ yellow onion chopped
  • 1 leek white and light green parts only, chopped
  • 1 celery stalk chopped
  • 3 garlic cloves minced
  • Pinch of kosher salt
  • Pinch of red pepper flakes optional
  • ½ cup dry white wine optional
  • 1 (28 oz) can crushed tomatoes
  • 4 cups stock chicken or vegetable
  • 1 Parmesan rind
  • 12 oz cheese tortellini
  • 1 cup heavy whipping cream
  • 2 cups rotisserie chicken chopped/shredded
  • 2 cups kale chopped
  • Garnish: shaved parmesan, basil, and more red pepper flakes (optional)

Instructions

  • Heat the olive oil and butter in a large pot over medium heat. Add the onion, leek and celery and cook for 4-5 minutes, stirring occasionally, until softened. Add the garlic, a pinch of salt and red pepper flakes, if using, and cook for another minute until fragrant.
  • Pour in the white wine, if using, and scrape up anything from the bottom of the pot. Let it simmer for about 2 minutes to reduce slightly. If you’re skipping the wine, move directly to the next step.
  • Add the crushed tomatoes and stock and stir to combine. Bring the soup to a gentle simmer, then add the Parmesan rind. Reduce the heat to low and simmer uncovered for about 30 minutes, until the broth has reduced slightly and thickened.
  • Remove and discard the Parmesan rind. Add the tortellini directly to the soup and cook according to the package instructions.
  • Reduce the heat to low and stir in the heavy cream, followed by the rotisserie chicken and kale. Cook for another 2-3 minutes, just until the chicken is warmed through and the kale has softened.
  • Taste and season with additional salt and freshly cracked black pepper as needed. Ladle into bowls and finish with shaved Parmesan, fresh basil and red pepper flakes, if you like.