Creamy Tuscan Tortellini Soup

Comfort Food + Soup Season = Tuscan Tortellini Soup

Perfect for a kick off to fall, this creamy tortellini soup is a FAVOURITE. My cravings this week have been for all things luxurious and comforting, and you definitely can’t go wrong with this soup!

Ingredients:

1/2 onion
1 leek (just the white and light green bits)
1 celery stalk
3 garlic cloves
2 tbsp olive oil
1 knob butter
Salt, pepper, red pepper flakes
1 cup dry white wine
1 can crushed tomatoes (I like San Marzano)
1 whole box of stock (chicken or veg work great)
Parmesan rind
Tortellini
3/4 cup heavy whipping cream
Rotisserie chicken (so easy - but could do whatever chicken you like)
Kale, chopped
Garnish: shaved parmesan, basil, black pepper

Preparation:

1. In a pot over medium heat, add some olive and butter. Sautée onions, leek, celery and garlic for 5 min & season.

2. Add in white wine, reduce for 2 min, crushed tomatoes, stock and a bit of water from the tomato can to rinse it out. Bring to a bubble.

3. Add a parmesan rind, reduce to low heat, and let simmer for about 20 min slightly covered (or longer if you have the time = thicker soup)

4. Remove parmesan rind, add in tortellini and cook per package directions. Lastly, pour in heavy cream, add chopped chicken and chopped kale. Stir.

5. Garnish with shaved parmesan, black pepper, basil, more crushed red pepper.