Description
Creamy Tuscan Tortellini Soup is a rich and flavorful Italian-inspired soup featuring tender tortellini simmered in a savory broth made with sautéed vegetables, crushed tomatoes, white wine, and Parmesan rind. Finished with cream, kale, and rotisserie chicken, this comforting soup is garnished with shaved Parmesan and fresh basil for a deliciously satisfying meal perfect for cozy dinners.
Ingredients
Units
Scale
Vegetables
- 1/2 onion, chopped
- 1 leek (white and light green parts), chopped
- 1 celery stalk, chopped
- 3 garlic cloves, chopped
- Kale, chopped (about 1 to 2 cups)
Liquids & Dairy
- 2 tbsp olive oil
- 1 knob butter (about 1 tbsp)
- 1/2 cup dry white wine (optional)
- 28 oz can crushed tomatoes
- 1 carton vegetable or chicken stock (approximately 4 cups)
- 1 cup heavy whipping cream
Protein
- Rotisserie chicken, chopped (about 1 to 1 1/2 cups)
- 12 oz tortellini (cheese or your preferred filling)
Flavorings & Garnishes
- 1 Parmesan rind
- Garnish: shaved Parmesan cheese and fresh basil leaves
- 1 pinch salt, plus more to taste
- Red pepper flakes (optional, to taste)
- Black pepper (to taste)
Instructions
- Sauté vegetables: In a large pot over medium heat, add olive oil and a knob of butter. Once melted and hot, add chopped onion, leek, celery, and garlic. Sauté for about 5 minutes until vegetables are soft, slightly golden, and fragrant. Season with a pinch of salt and optional red pepper flakes, stirring well.
- Deglaze and add tomatoes: Optionally add 1/2 cup dry white wine to the pot to deglaze, stirring and letting it cook for about 2 minutes to reduce slightly. If not using wine, directly add the crushed tomatoes into the pot. Stir well to combine.
- Add stock and simmer: Pour in the carton of vegetable or chicken stock (about 4 cups). Add the Parmesan rind to the pot. Bring the soup to a gentle bubble, then reduce heat to low. Let the soup simmer uncovered for 30 minutes to meld flavors and reduce liquid slightly, creating a rich broth.
- Cook tortellini: After simmering, remove the Parmesan rind. Add the tortellini directly into the simmering broth and cook according to the package instructions, usually about 3 to 5 minutes, until tender.
- Add cream, kale, and chicken: Stir in the heavy whipping cream to incorporate fully creating a creamy texture. Then add the chopped kale and rotisserie chicken pieces. Cook for an additional 3 to 5 minutes until the kale is tender and chicken is heated through.
- Finish and garnish: Taste and adjust seasonings with salt, black pepper, and additional red pepper flakes if desired. Ladle soup into bowls and garnish with shaved Parmesan cheese and fresh basil leaves for an aromatic, colorful finish.
Notes
- Using rotisserie chicken saves time and adds extra flavor, but you can use cooked shredded chicken breast instead.
- The Parmesan rind infuses the broth with deep umami flavor and is best removed before adding tortellini.
- If you prefer a vegetarian version, use vegetable stock and omit the chicken.
- White wine is optional; it can be substituted with more stock or water if preferred.
- Kale adds nutrition and color, but spinach or Swiss chard can be substituted.
- To make the soup less creamy, reduce the heavy cream to 1/2 cup or omit entirely.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 350
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
