Ingredients
Scale
- 2 tbsp unsalted butter
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, finely diced, packed in oil
- 1 tsp each oregano, crushed red pepper flakes, smoked paprika
- ½ tsp each salt and pepper
- 1 15-oz can diced tomatoes
- 4 cups vegetable broth
- 1 10-oz package fresh cheese tortellini
- 4 to 5 cups roughly chopped kale
- ½ cup heavy cream
- ¼ cup finely chopped fresh basil
- Serve with parmesan, crusty bread
Instructions
- Melt the unsalted butter in a large pot over medium heat.
- Add the diced carrots and celery. Cook until soft, about 5 to 7 minutes.
- Stir in minced garlic, sun-dried tomatoes, and spices. Cook for an additional minute.
- Add the diced tomatoes and vegetable broth, then increase heat to medium-high to bring to a gentle simmer.
- Stir in the cheese tortellini and chopped kale, ensuring the tortellini is mostly submerged in the broth. Cover and let simmer, checking tenderness based on package instructions.
- Once the tortellini are soft, stir in the heavy cream and chopped basil. Serve warm with a sprinkle of parmesan and crusty bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra richness, consider adding more heavy cream or a sprinkle of cheese before serving.
Feel free to substitute the kale with spinach if preferred.
The soup thickens as it sits, so it’s best enjoyed fresh.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 60mg