One Pot Creamy Tortellini Soup
Servings: 4
This One Pot Tortellini Soup is made for cozy nights. With lots of herbs, tomatoes and cheese tortellini, it's packed with flavour and easy to make on a weeknight!
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp coarse salt
- 1/4 tsp pepper
- 3 1/2 cups chicken broth
- 28 oz can crushed tomatoes
- 500 g package frozen or fresh cheese tortellini
- 1 small bunch kale, stems removed & leaves chopped about 5 leaves
- 1/3 cup cream
- 1/3 cup shredded parmesan cheese
- parmesan cheese & chili flakes for garnish
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat. Once warm, Add the onion and garlic, sauteeing for about 5 minutes until softened.
- Stir in spices with onion and garlic for 30 seconds. Then, add chicken broth and crushed tomatoes. Bring to a boil, reduce heat and simmer for 12-15 minutes until slightly thickened. Stir occasionally. *If you find the soup too thick, add a ½ cup-1 cup more chicken broth or water before adding in tortellini
- Stir in tortellini, and turn up heat to a simmer again. USING FROZEN TORTELLINI, cook 6-8 minutes. USING FRESH TORTELLINI, cook 2-3 minutes. Stir occasionally until tortellini is just done.
- Next stir in cream and cook for 2 minutes.
- Then stir in kale and wilt for 1 minute.
- Lastly stir in parmesan cheese and then take off the heat to serve immediately.
- Top with more parmesan cheese and chili flakes if desired.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!