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RGTL_CreamyTortelliniSoup_1188x678

Creamy Tortellini Soup

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10m
Prep Time
30m
Cook Time
5
Servings

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 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 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

COPY INGREDIENTS
2 Tablespoons olive oil1 small onion, diced4 garlic cloves, minced1 leek, white and light green parts only, rinsed and chopped1 large carrot, peeled and chopped1/2 teaspoon kosher salt, plus more to taste1/2 teaspoon black pepper, plus more to taste2 teaspoons Italian seasoning1 teaspoon red pepper flakes1 can Red Gold® Tomato Sauce 15 oz1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz1 box vegetable stock, 32 ozParmesan cheese rind, optional1/2 cup heavy cream1 package cheese tortellini, 10 oz5 cups kale, roughly choppedfresh parsley, for garnishParmesan cheese, for serving

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 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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