Creamy Tuscan Tortellini Soup

A warm and comforting soup perfect for the chilly days, filled with cheese tortellini, sundried tomatoes, fresh kale, and a creamy base.

By @orchidsnsweettea_

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 tablespoons Extra virgin olive oil
• 3 cloves Garlic cloves chopped
• 2 tablespoons Flour
• 4 cups Chicken or vegetable stock low-sodium
• 1 cup Heavy cream
• 0.5 cup Sundried tomatoes
• 1 teaspoon Tuscan herb blend homemade or store-bought
• 10 ounces Cheese tortellini preferably organic
• 2 cups Kale destemmed and chopped
• 1 cup Grape tomatoes halved
• 2 pieces Red sweet peppers diced
• 2 tablespoons Lemon juice
• 0.5 cup Parmesan cheese grated

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped garlic and sauté until fragrant.
2. Add flour to the pot and stir continuously for about a minute to create a roux.
3. Slowly add chicken or vegetable stock to the pot, whisking constantly to avoid lumps. Bring to a boil.
4. Reduce heat to simmer and stir in heavy cream, sundried tomatoes, and Tuscan herb blend.
5. Add cheese tortellini and let cook in soup for 5-7 minutes until they float to the top.
6. Stir in kale, chopped tomatoes, and red sweet peppers. Cook for an additional 5 minutes.
7. Finish with a splash of lemon juice and freshly grated Parmesan cheese. Serve hot.