In need of a comfort soup? Well then, try this Creamy Tortellini Soup! If you’ve never had creamy tortellini soup, then now is the time! This soup is easy to make and it is equally as delicious as it is easy. This Creamy Tortellini Soup can warm you up on any chilly day. This is the perfect soup to make and serve for the fall and winter seasons!
Creamy Tortellini Soup
8
10
30
minutesIngredients
2 tablespoons extra virgin olive oil
1 bell pepper, seeded and finely diced
1 medium sweet onion, finely diced
1 pound ground turkey
2 tablespoons Italian seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 teaspoons black pepper
1 teaspoon salt, or to taste
16 oz diced tomatoes
3 tablespoons all-purpose flour
8 cups chicken broth
2 cups cheese filled tortellini pasta
2 cups kale, chopped with stems removed
1 cup heavy cream
Directions
- Heat olive oil in a large pot over medium heat. Sauté diced bell peppers and onions together for about 4 minutes.
- Next, add ground turkey and brown for about 5 minutes. Be sure to break it up so it crumbles and cooks evenly.
- Season with Italian seasoning, garlic powder, onion powder, black pepper and salt.
- Add diced tomatoes, flour and chicken broth. Stir and bring to a boil.
- Add tortellini pasta and chopped kale and simmer covered with a lid for 20 minutes.
- Finally, stir in heavy cream.
- Serve and enjoy with bread and/or crackers!
Notes
- The tortellini will soak up the liquid as it sits in the refrigerator. Add water/chicken broth as needed when reheating.
To get started on making this delicious Creamy Tortellini Soup you will need 2 tablespoons of extra virgin olive oil, 1 seeded and finely diced green bell pepper, 1 finely diced medium sweet onion, 1 pound of ground turkey, 2 tablespoons of Italian seasoning, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, black pepper, salt, 16 oz of diced tomatoes, 3 tablespoons of all-purpose flour, 8 cups of chicken broth, 2 cups of cheese-filled tortellini pasta, 2 cups of chopped kale, and 1 cup of heavy cream.
Heavy cream and flour are what make this soup creamy and thick! You do not want to skip these two additions. The texture and flavor that they add are so rewarding to the palate!
To make this, heat olive oil in a large pot over medium heat. Sauté the diced bell peppers and onions together for about 4 minutes. Next, add the ground turkey and brown it for about 5 minutes. Be sure to break it up so it crumbles and cooks evenly. Season with Italian seasoning, garlic powder, onion powder, black pepper, and salt. Then, add the diced tomatoes, flour, and chicken broth. Stir everything well. Bring the soup to a boil and add the dried tortellini pasta and chopped kale. Simmer covered with a lid for 20 minutes. Finally, stir in the heavy cream. At last, the soup is ready to be served and enjoyed with crusty bread and/or crackers!
When you try this Creamy Tortellini Soup, you should be able to notice that the black pepper gives it a nice kick.
This soup lasts in the refrigerator for about five days. However, once you get your first taste, it might not even last those many days. Simply reheat it and add more water or broth if you need more liquid. The tortellini does tend to soak up the liquid the more it sits in the soup in the refrigerator. Reheating it tastes the same as when it has just been made. Just know that when you try a bowl of this soup, you won’t want to put it down. Hopefully, you enjoy this Creamy Tortellini Soup to the fullest!