Creamy Tortellini Tomato and Pesto Soup
This Creamy Tortellini Tomato and Pesto Soup is exactly what chilly weather calls for. A delicious brothy, tomato-y, creamy base with swirls of pesto and tons of tortellini and kale. Slightly spicy, and definitely hearty and so so good. A perfect easy dinner recipe that comes together in about 30 minutes.
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Servings: 4 servings
Ingredients
- 1 shallot diced
- 4 cloves garlic diced
- 1 tablespoon tomato paste
- 28 oz can crushed tomatoes
- 1 quart 4 cups chicken broth
- 1 tablespoon pesto
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 10 oz refrigerated tortellini
- 2 cups fresh kale roughly chopped with stems removed
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- Parmesan cheese for serving
Instructions
- In a large soup pot, heat 1 tablespoon olive oil on medium heat. Sauté the garlic and shallot until fragrant and the shallots begin to get translucent - about 3 - 5 minutes.
- Add in the tomato paste and cook for another 3 - 5 minutes to caramelize the paste a little.
- Then add in the chicken broth, crushed tomatoes, pesto, oregano, red pepper flakes, salt, and pepper. Mix to combine and turn your heat to high to bring it to a boil.
- Once it's boiling, add the tortellini and cook for 3 minutes, then stir in the kale.
- Finish with the heavy cream and serve with parmesan cheese.
Nutrition Estimate
Calories: 444kcal | Carbohydrates: 54g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 2113mg | Potassium: 1042mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4432IU | Vitamin C: 78mg | Calcium: 273mg | Iron: 6mg