Description
This creamy Tuscan tortellini soup is a comforting and flavorful dish featuring a medley of sautéed aromatics, crushed tomatoes, and tender tortellini simmered in a rich, creamy broth enhanced with Parmesan and fresh kale. Rotisserie chicken adds protein, making this soup a hearty meal perfect for cozy dinners.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1/2 onion, chopped
- 1 leek (white and light green parts), chopped
- 1 celery stalk, chopped
- 3 garlic cloves, chopped
- Kale, chopped (about 1-2 cups)
Liquids and Fats
- 2 tbsp olive oil
- 1 knob butter (about 1 tbsp)
- 1/2 cup dry white wine (optional)
- 28 oz can crushed tomatoes
- 1 carton vegetable or chicken stock (approx 4 cups)
- 1 cup heavy whipping cream
Other Ingredients
- 1 Parmesan rind
- 12 oz tortellini (fresh or frozen)
- Rotisserie chicken, chopped (about 1-1.5 cups)
- Pinch of salt
- Red pepper flakes (optional)
- Garnish: shaved Parmesan cheese and fresh basil leaves
Instructions
- Sauté Aromatics: In a large pot over medium heat, add olive oil and butter. Sauté onion, leek, celery, and garlic for about 5 minutes until they become slightly golden and fragrant. Add a pinch of salt and optional red pepper flakes, then stir.
- Deglaze with Wine (Optional): Pour in the dry white wine to deglaze the pot, scraping up any bits from the bottom. Let it cook for 2 minutes to reduce slightly. If not using wine, proceed by adding crushed tomatoes directly.
- Add Tomatoes and Stock: Stir in the crushed tomatoes, then add the carton of vegetable or chicken stock. Bring the mixture to a gentle bubble.
- Simmer Soup: Add the Parmesan rind, reduce the heat to low, and simmer uncovered for 30 minutes. This allows flavors to meld and the broth to thicken and concentrate.
- Cook Tortellini: Remove the Parmesan rind from the soup. Add the tortellini and cook directly in the broth according to package instructions until tender.
- Add Cream, Kale, and Chicken: Stir in the heavy whipping cream, then add chopped kale and chopped rotisserie chicken. Heat through until kale wilts and chicken is warmed.
- Garnish and Serve: Ladle soup into bowls and garnish with shaved Parmesan, fresh basil, additional red pepper flakes if desired, and adjust salt and pepper to taste.
Notes
- Use fresh or frozen tortellini depending on availability.
- For a vegetarian version, use vegetable stock and omit chicken; consider adding beans or mushrooms for extra protein.
- White wine is optional but adds depth; substitute with extra stock if preferred.
- The Parmesan rind adds great umami flavor—do not substitute with grated Parmesan.
- Adjust cream quantity to preference for desired richness.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: thirty-seven g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
