The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
It might be 85° outside, but it’s soup season in my heart! This creamy tortellini soup is one of those recipes that feels like a hug in a bowl. It’s cozy, rich, a little spicy, and packed with tender tortellini and hearty kale. Plus, it’s super easy to make perfect for a weeknight dinner or a weekend treat. Let’s jump in!
Method
1. Sauté the Veggies
Start by heating 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Once the oil is warm, add the diced onion, minced garlic, chopped leek (just the white and light green parts), and chopped carrot. Sprinkle in ½ teaspoon of kosher salt, ½ teaspoon of black pepper, 2 teaspoons of Italian seasoning, and 1 teaspoon of red pepper flakes. Stir everything together and let it cook for about 5 to 7 minutes. You’ll know it’s ready when the vegetables begin to soften and your kitchen smells amazing. This step is important it builds a flavorful base for the whole soup.
2. Build the Broth
Next, pour in the entire can of tomato sauce and the can of diced tomatoes with green chilies. Then add the full box of vegetable stock to the pot. If you’re using a parmesan cheese rind, this is the perfect time to drop it in. It slowly melts into the soup as it simmers, giving everything a deep, cheesy richness. Stir the soup well, scraping the bottom of the pot to mix in all those cooked bits from the veggies. Let the soup simmer gently for about 20 minutes. This gives the broth time to develop flavor and allows the veggies to get nice and tender.
3. Add the Magic
After 20 minutes, it’s time to add the main stars cheese tortellini, chopped kale, and heavy cream. Carefully drop in the tortellini and stir to spread them out. Then add in 5 cups of chopped kale and pour in ½ cup of heavy cream. Stir gently to combine all the ingredients. Let the soup simmer for another 5 to 10 minutes, just until the tortellini are cooked through and the kale is soft and wilted. The tortellini should be tender but not mushy. Don’t forget to remove the parmesan rind if you added it earlier it’s done its job!
4. Taste and Finish
Now it’s time to taste. Give the soup a quick test and see if it needs more salt or black pepper. Adjust the seasoning to your liking. Once it’s just right, ladle the hot soup into bowls. Top each bowl with a sprinkle of chopped fresh parsley, a generous amount of grated parmesan cheese, and a few cracks of black pepper. Then dig in and enjoy all that creamy, cheesy, veggie-filled goodness.
Necessary Tools
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Stirring spoon
- Ladle for serving
Creamy Tortellini Soup Recipe
Cuisine: ItalianDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
2 tablespoons olive oil
1 small onion, diced
4 garlic cloves, minced
1 leek, rinsed and chopped (white and light green parts only)
1 large carrot, peeled and chopped
½ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes
1 (15-ounce) can tomato sauce
1 (10-ounce) can Tomato Love mild diced tomatoes with green chilies
1 (32-ounce) box vegetable stock
Parmesan cheese rind (optional but amazing)
½ cup heavy cream
1 (10-ounce) package cheese tortellini
5 cups kale, roughly chopped
Fresh parsley, for garnish
Grated parmesan cheese, for topping
Directions
- Sauté the veggies
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, leeks, and carrots. Sprinkle in salt, pepper, Italian seasoning, and red pepper flakes. Stir and cook until everything smells amazing and the veggies start to soften (about 5–7 minutes). - Build the broth
Pour in the tomato sauce, the can of diced tomatoes with green chilies, and the vegetable stock. If you’re using a parmesan rind, drop it in now it adds incredible flavor. Give everything a good stir. Let it simmer gently for about 20 minutes until the veggies are tender. - Add the magic
Toss in the cheese tortellini, chopped kale, and heavy cream. Stir again. Let it simmer for another 5–10 minutes, just until the tortellini are cooked and the kale is nice and wilted. Remove the parmesan rind if you used it. - Taste and finish
Give the soup a taste and adjust the seasoning if you need more salt or pepper. Serve in bowls, then top with chopped parsley, grated parmesan, and some freshly cracked black pepper.
Notes
- Don’t skip softening the veggies before adding broth it builds the flavor base.
- Be careful not to overcook the tortellini; they can get mushy fast. Just simmer until they float and feel tender.
- Stir gently after adding cream to keep it from curdling.
- Make sure to wash your kale well dirt likes to hide in the leaves!
Serving Suggestions
- Serve this soup with a thick slice of crusty sourdough or warm garlic bread.
- A simple green salad with balsamic dressing makes a fresh side.
- If you want a little extra protein, grilled chicken or Italian sausage goes great on top.
Fun Fact
Did you know tortellini are said to be shaped like the belly button of Venus, the Roman goddess of love? That’s right your cozy bowl of soup is a little bit romantic too.
Conclusion
Creamy tortellini soup is one of those recipes I keep coming back to. It’s simple, filling, and full of comfort. Whether it’s chilly outside or just soup season in your heart, this bowl brings cozy vibes every time. Now go grab your favorite pot and make something warm and delicious!
