Creamy Tuscan Tortellini Soup: A Cozy Comfort in Every Spoonful

A delightful Creamy Tuscan Tortellini Soup that offers warmth and comfort in every spoonful—perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 Tbsp extra virgin olive oil Adds healthy fats and enriches the flavor.
3 cloves garlic, minced Provides aromatic depth and enhances the broth.
4 cups chicken or vegetable broth This essential liquid gives the soup its rich depth.

For the Creamy Texture

3 Tbsp organic all-purpose flour Acts as a thickening agent for that velvety consistency.
1 cup organic heavy cream Contributes to the soup's richness; swap for full-fat coconut milk for vegan options.

For the Tortellini

1 package (8 oz) organic cheese tortellini The star ingredient providing delightful chewiness.

For Flavor Enhancement

1.5 Tbsp Tuscan Marry Me Blend A flavorful spice mix that adds delicious taste.
1 tsp sea salt Essential for enhancing the overall flavors of the soup.
1-2 Tbsp organic tomato paste Intensifies the beautiful tomato flavor in every bite.

For the Fresh Elements

1 cup organic kale, chopped Adds nutrition and vibrant color.
2 cups cherry tomatoes, halved or whole Brings freshness and juiciness.
1/2 lemon juice Brightens the flavor profile.
3-4 mini red sweet peppers, chopped Provides sweetness and a pop of color.

For Garnish

freshly grated Parmesan cheese Offers a savory finish.

Equipment

Dutch oven

Method

Step-by-Step Instructions

In a Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat until it shimmers, about 2 minutes.
Add 3 cloves of minced garlic and optional chopped mini sweet peppers to the hot oil. Sauté for 1–2 minutes until fragrant.
Stir in 2 cups of halved cherry tomatoes, 1.5 tablespoons of the Tuscan Marry Me Blend, and 1 teaspoon of sea salt. Cook for 3 minutes.
Mix in 1–2 tablespoons of tomato paste and 3 tablespoons of organic all-purpose flour, stirring until smooth, about 1 minute.
Gradually pour in 4 cups of chicken or vegetable broth, stirring constantly until the soup thickens slightly, about 3–4 minutes.
Add 1 package (8 oz) of organic cheese tortellini, juice of half a lemon, 1 cup chopped kale, and 1 cup organic heavy cream. Simmer for 8–10 minutes.
Ladle the soup into bowls while hot and sprinkle freshly grated Parmesan cheese on top.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Prep garlic and kale ahead of time for convenience. Avoid overcooking tortellini by adding them just before simmering. For a thicker soup, add an extra tablespoon of flour.

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