Creamy Tomato Tortellini Soup

Olive Oil

Rosemary Oregano Red Pepper Flakes Salt & Pepper

Crushed Tomatoes

Tomato Paste

Fresh Tortellini

Heavy Cream


Onions Carrots Celery




Vegetable Broth

Warm the olive oil in a large pot or dutch oven over medium heat.

Sauté the onions, carrots and celery giving them time to start to soften, about 4 minutes.

Stir in the minced garlic, tomato paste, rosemary, oregano, red pepper flakes, salt and pepper. Continue sautéing for 1 minute, so the vegetables become fragrant.

Pour in the tomatoes and vegetable broth. Simmer the soup, letting it thicken slightly, about 10-12 minutes.

Add the tortellini and chopped kale. Simmer the tortellini until it is al dente and the kale wilts. Cook 1 minute less than the recommended package cook time.

Remove the pot from the heat. Stir in the heavy cream, parmesan and chopped parsley. Divide the soup into bowls. Top with additional parmesan and parsley before serving.

Creamy Tomato Tortellini Soup