Creamy Tortellini Soup
I'm not kidding when I say this tortellini soup is the only thing that gets me through Chicago winter. It's creamy, dreamy, warms you up, and fills you up! I started off with a bunch of fresh vegetables, cooked them down, then used Red Gold Tomato Sauce and Red Gold Tomato Love Mild Diced Tomatoes + Green Chilies to build a rich, savory broth. Now it wouldn't be a @kilnandkitchen recipe without pasta, so I opted for cheese-filled tortellini, but feel free to use whatever type of tortellini you like. Serve it with lots of parmesan cheese and a piece of crunchy bread to soak up all that decision tomato-y broth. @kilnandkitchen @thefeedfeed
I'm not kidding when I say this tortellini soup is the only thing that gets me through Chicago winter. It's creamy, dreamy, warms you up, and fills you up! I started off with a bunch of fresh vegetables, cooked them down, then used Red Gold Tomato Sauce and Red Gold Tomato Love Mild Diced Tomatoes + Green Chilies to build a rich, savory broth. Now it wouldn't be a @kilnandkitchen recipe without pasta, so I opted for cheese-filled tortellini, but feel free to use whatever type of tortellini you like. Serve it with lots of parmesan cheese and a piece of crunchy bread to soak up all that decision tomato-y broth. @kilnandkitchen @thefeedfeed
Ingredients
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic, leeks, carrots, salt, pepper, Italian seasoning, and red pepper flakes. Cook and stir until the vegetables begin to soften.
- Add Red Gold Tomato Sauce, Red Gold Tomato Love Mild Diced Tomatoes + Green Chilies, vegetable stock, and parmesan rind if using. Stir well. Simmer for 20 minutes, or until the vegetables are tender.
- Add tortellini, kale, and heavy cream. Stir to combine. Simmer until the kale is wilted and the tortellini is cooked through. Remove parmesan rind. Taste and adjust seasoning.
- Serve in bowls and top with parsley, grated parmesan cheese, and freshly cracked black pepper.
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