Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 4 tbsps organic all-purpose flour
- 1 ½ tbsps tuscan marry me blend
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 3–4 tbsps organic tomato paste
- 5–6 sundried tomatoes, optional
- 4 cups chicken or vegetable stock, organic
- 1 ½ cups organic heavy cream
- ½ lemon, freshly-squeezed
- 1 cup chopped kale, organic
- 2 cups cherry or grape tomatoes, halved or whole
- 2 (8 oz.) packages organic cheese + spinach tortellini
- 2 bay leaves, optional
- 1 cup freshly-grated parmesan
Instructions
- Heat olive oil in a medium-sized dutch oven pot over medium high heat.
- Add minced garlic and sundried tomatoes (if using) along with fresh tomatoes and sauté for 1-2 minutes until fragrant.
- Stir in the Tuscan Marry Me Blend, smoked paprika, and salt until well mixed.
- Incorporate the tomato paste and flour, stirring until everything is well combined.
- Gradually add chicken or vegetable stock while stirring frequently to avoid lumps until the mixture thickens.
- Mix in the lemon juice, heavy cream, tortellini, and bay leaves (if using) along with kale, combining all ingredients.
- Let the soup simmer for about 8-10 minutes until it thickens and the tortellini are fully cooked and tender.
- Stir in freshly-grated parmesan until melted and creamy.
- Remove from heat and serve immediately, topping with more parmesan if desired, along with garlic bread or a salad.
Notes
For a bolder flavor, use herb roasted tomatoes instead of fresh tomatoes.
Adjust the amount of tomato paste based on your taste preference for a more or less tomato-flavored soup.
Serve with a side of toasted bread or crackers for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 602
- Sugar: 7g
- Sodium: 1210mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 88mg