Overhead shot of creamy tomato and tortellini soup with a striped cloth
Print

Tortellini Soup with Kale

This creamy tortellini soup is a great vegetarian winter warmer. It's so easy to make and takes just 20 minutes before this creamy tomato soup with cheesy tortellini is on the table!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 443kcal
Author Amy Fulwood

Ingredients

  • 1 tbsp Olive Oil
  • 3 cloves Garlic crushed
  • 1 Onion chopped
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 2 tbsp Plain Flour
  • 1 litre Vegetable Stock
  • 1 400g tin Passata
  • 300 g Cheese Tortellini
  • 100 g Kale chopped
  • 100 ml Double Cream

Instructions

  • Heat the oil over a medium heat and add the onion, garlic, oregano and thyme. Cook until the onions are soft then add plenty of salt and pepper.
  • Add the flour and stir until browned then stir in the vegetable stock and passata. Bring to a simmer and cook for about 10 minutes.
  • Add the tortellini and cook until tender, usually about 3-5 minutes. Stir the kale in 2 minutes before serving then finish with the cream and extra seasoning if needed.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 443kcal | Carbohydrates: 54g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 1374mg | Potassium: 630mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3908IU | Vitamin C: 43mg | Calcium: 201mg | Iron: 5mg