Soups aren’t my go to food so I always try to make them as interesting as I can with flavors and textures. This is one such soup recipe- Vegetarian Creamy Tuscan Tortellini Soup! A creamy (not overly) soup recipe with amazing fresh flavors and a delicious balance. The sun-dried tomatoes, white beans, kale and tortellinis are my fav part of this soup. It’s a one pot soup recipe that comes together in less than an hour. This soup is so cozy and perfect for the winter months. You can make it thick or light if you like. A must try cozy soup recipe to try to keep you warm. Even if you don’t like soup as much, you’ll love this!

Happy Cooking!

Servings: 6-8 servings

Prep Time: 10-15 mins

Cooking Time: 30 mins

Total Time: 45 mins

Ingredients: 

• 1.5 tbsp olive oil

• 1 yellow onion chopped

• 1/2 cup chopped celery 

• 6-8 cloves garlic thinly sliced

• 4 cups veg broth 

• 1.5 tsp Pesto

• 1/2 cup Sundried tomatoes (without oil) chopped 

• 1.5 cups about 1/2-3/4 bunch Kale chopped in small pieces

• 1/2-2/3 cup drained Small White beans  

• 10 oz cheese Tortellini 

• 1 1/4 cup Whole milk

• 1/2 cup Parmesan 

• 1/2 cup heavy cream

• 1 tsp Chili flakes

• 1-2 tsp Salt as per taste

• 1/4 tsp Pepper

• 1/4 tsp nutmeg 

• 1/2-1 tsp oregano 

• 1 tbsp Tomato paste 

Directions: 

1. In a heavy bottom soup pan, on medium heat, add olive oil.

2. Add onions and garlic and cook for 3-4 mins till translucent.

3. Add celery and sun-dried tomatoes and cook for 3-5 mins.

4. Add pesto and cook for 1-2 mins.

5. Add seasonings- salt, pepper, oregano, chili flakes, nutmeg and mix.

6. Add white beans and mix.

7. Add broth and milk and mix.

8. Add tomato paste and mix till combined.

9. Reduce heat to low and Cover the pot and let it come to a boil. Stir frequently to ensure it doesn’t burn the base.

10. Once it comes to a boil add kale and tortellinis. Mix well. Check notes for kale.

11. Cover with the lid and let it cook for 6-8 mins till the tortellini and kale is cooked through. Stir frequently to ensure it doesn’t burn the base.

12. Once boiled add cream and mix well.

13. Let it cook for 2-3 mins and once it comes together.

14. Garnish with parmesan and the soup is ready!

Notes/Tips:

• I like using a dutch pan to make the soup in.

• If you don’t like your kale to be very soft, add it when you add the celery and cook it. I like a bite in the kale.

• If you want, swap for any cheesy tortellini or use a cheese ravioli.

• You can use half olive oil and half of the sun-dried tomato oil if you want.

• When the lid is covered, stir frequently so it doesn’t stick.

• This soup lasts well in the fridge for 2-3 days. Be careful if reheating so that the tortellinis do not break while stirring.

• If you like the soup thick, blend 1/2 cup of the broth with beans and veggies (not tomato or kale) and add it back tot he soup.

• If you eat meat, i’ve been told bacon bits would be amazing in this soup.