Description
This tuscan tortellini soup is made with easy store-bought tortellini, nourishing bone broth, pesto, sun-dried tomatoes, kale, and fresh parmesan cheese. It's super cozy and perfect for fall and winter. The leftovers are great, too!
Ingredients
1 tablespoon olive oil
3 stalks celery, diced
1 cup carrots, diced
1 small sweet onion, diced
1/2 cup sun-dried tomatoes, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon salt
6 cups chicken bone broth
1 cup water
Juice from 1 lemon
1/2 cup pesto
4 cups kale, removed from the step and chopped small
10 ounces cheese tortellini
1.5 cups whole or 2% milk
1/2 cup grated parmesan cheese
Instructions
- Add oil to a large pot or dutch oven over medium heat. Add celery, onions, and carrots, and cook for 3-4 minutes, stirring occasionally, until the onions begin to soften.
- Add garlic, sun dried tomatoes, tomato paste, red pepper flakes, Italian seasoning, salt, and black pepper to the pot. Cook for 2 minutes, stirring constantly. Then add chicken broth, water, lemon juice, and pesto. Turn the heat to high and bring to a boil.
- Once the soup is boiling, turn the heat to medium and let simmer for 15 minutes.
- Add kale and tortellini to the pot and cook for 3 minutes or until the tortellini is al dente. Then turn off the heat and stir in the milk and parmesan cheese. Serve immediately and top with extra parmesan.
Notes
We use cheese tortellini for this recipe, but feel free to use whatever kind you prefer.
Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 374
- Sugar: 12.1 g
- Sodium: 1708.6 mg
- Fat: 17.3 g
- Carbohydrates: 41 g
- Protein: 16 g
- Cholesterol: 30.8 mg