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!
Servings 4 servings
Calories 443kcal
Ingredients
- 1 tablespoon Olive Oil
- 3 cloves Garlic crushed
- 1 Onion chopped
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 2 tablespoon 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