TUSCAN CHEESE TORTELLINI SOUP – A creamy, flavorful soup filled with carrots, sun-dried tomatoes, kale and fresh tortellini. It’s so delectable and hearty you’ll think you had ordered it straight from a restaurant.
We’re beginning to have some chilly days, here in Colorado. Fall just happens to be my favorite season of the year. If you live in Colorado you know that Fall can be very short. This year we have had a long and beautiful Fall season.
I love the crisp air and wearing sweaters. I love watching the leaves change colors. I love getting ready for the holidays, and I love the soups!
Tuscan Cheese Tortellini Soup is a new recipe to my collection, and it’s a keeper! My husband especially loved it, and we were both excited to enjoy it as leftovers the next day.
Fresh tortellini really is the way to go for this recipe. You might be tempted to use the frozen or freeze dried stuff, those are much easier to keep on hand. But nothing beats fresh pasta.
Here’s what you need to make Tuscan Cheese Tortellini Soup…
- Unsalted butter
- Sweet onion
- Carrots
- Garlic cloves
- Sun-dried tomatoes
- Salt
- Black pepper
- Dried basil
- Flour
- Vegetable broth
- Fresh cheese tortellini
- Half-and-half
- Kale
- Fresh parsley
Tuscan Cheese Tortellini Soup
TUSCAN CHEESE TORTELLINI SOUP - A creamy, flavorful soup filled with carrots, sun-dried tomatoes, kale and fresh tortellini. It's so delectable and hearty you'll think you had ordered it straight from a restaurant.
Ingredients
- 4 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 carrots, chopped
- 2 garlic cloves, minced
- 1 (3 ounce) jar sun-dried tomatoes, drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 cup flour
- 8 cups vegetable broth
- 20 ounces fresh cheese tortellini
- 1/2 cup half-and-half
- 1 head of kale, chopped
- Fresh parsley, chopped
Instructions
- Heat a large stock pot to medium.
- Add the butter. Once melted add the onion and cook until transparent.
- Add the garlic, cook for about 1 minute.
- Add the carrots, sun-dried tomatoes, salt, pepper and dried basil. Cook for about 5 minutes, stirring often, until carrots have softened.
- Add in the flour. Cook and stir for about 5 minutes, until vegetables are golden in color.
- Slowly add in the vegetable stock, stirring constantly. Make sure to scrape all the yumminess off of the bottom.
- Bring the soup to a boil, add in the tortellini. Cook for 5 minutes, until the tortellini are fully cooked.
- Add in the half-and-half, stir to combine.
- Add in the chopped kale. Cook for another 5-10 minutes, until the kale is soft and the sauce has thickened.
- Serve with presh parley.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 499Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 74mgSodium: 2026mgCarbohydrates: 52gFiber: 4gSugar: 11gProtein: 18g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Everyday Dinners
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