Creamy Tortellini Soup is a comforting bowl of goodness! Crispy, salty pancetta is sautéd with fragrant onion and garlic. Then, swirled together in a creamy sauce to create a decadent broth to simmer the cheesy tortellini and vibrant Tuscan kale in. Each spoonful will have you coming back for more! Creamy, comforting and deliciously simple!

Let’s Talk Tortellini

Since tortellini is one of the main components of this tortellini soup (makes sense, doesn’t it? Haha!), then we need to talk about it! 

For me, my personal choice is to go with the fresh tortellini that is in the refrigerated section of the grocery store. I love how tender the tortellini turn out to be, how quickly they cook and the cheesy goodness inside. 

There is also the option to purchase dried tortellini. I don’t recommend this option as it will soak up quite a bit more of the broth and does take longer to cook. Now, that doesn’t mean that it wouldn’t work! I would just be aware of those two outcomes. One option would be to cook it in a separate pot according to package instructions and then add it to the soup. That way, you wouldn’t have to worry about the broth disappearing!

Pancetta Base

Another part of the soup that I love so much is the salty, smoky pancetta. It really helps bring the soup to life and adds loads of flavor to the broth!

Nowadays, it is typically very easy to find pre-diced pancetta in the grocery store. I’ve been able to find it at Trader Joe’s, Target and my local grocery store. It’s a life-saver!

All you have to do is peel back the packaging and dump it straight into the pot to sizzle and caramelize. How easy is that?

Vegetarian Substitute:

If you are looking to keep this recipe vegetarian, I would highly recommend subbing in sliced mushrooms. They will help deliver that same umami flavor that just can’t be beat! Especially when they are sautéd in butter and garlic. You can never go wrong there!

Tuscan Kale

When gazing up and down the produce shelves of the grocery store, you may notice several different kinds of kale to purchase. Who woulda thought, huh?

For this recipe, I chose Tuscan Kale for a couple reasons. One, it holds a lovely dark, green color that I just love. It’s a beauty even mixed into the soup! Secondly, it’s flavor isn’t super dominating. I almost find it to be a bit sweeter. And lastly, the texture! It naturally lays more flat than a curly kale. 

If you can’t find Tuscan kale, feel free to use whatever you’ve got! Even spinach could be substituted. I was able to find Tuscan kale at Trader Joe’s and my local grocery store. 

Looking for other Soup Recipes? Check these out!

 

Roasted Tomato Soup
Easy Beef Chili
Rotisserie Chicken Noodle Soup
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Creamy Tortellini Soup


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

Creamy Tortellini Soup is a comforting bowl of goodness! Crispy, salty pancetta is sautéd with fragrant onion and garlic. Then, swirled together in a creamy sauce to create a decadent broth to simmer the cheesy tortellini and vibrant Tuscan kale in. Each spoonful will have you coming back for more! Creamy, comforting and deliciously simple!


Ingredients

Scale
  • 4 oz diced pancetta
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 tablespoon garlic, chopped
  • 2 tablespoons flour
  • 1 1/2 cups heavy cream
  • (2) 32 oz containers chicken stock
  • 20 oz cheese tortellini (refrigerated version preferred over dried)
  • 2 cups Tuscan kale, lightly torn and ribs removed

Instructions

  1. In a large pot or Dutch oven, add the pancetta over medium heat and allow to crisp and caramelize, about a couple minutes. Add in the butter and onion and sauté until translucent, about a few minutes more. Stir in the garlic.
  2. Stir in the flour to create a roux. It should be a paste-like consistency. Pour in the heavy cream and chicken stock and bring to a simmer.
  3. Reduce the heat to low and allow to simmer for 10-15 minutes to reduce and thicken slightly. Add in the tortellini and kale and simmer until the tortellini is cooked through, about 5-8 minutes.
  4. Serve with parmesan cheese and crispy bread for the ultimate bowl of soup! Enjoy!

Notes

  • Vegetarian options: sub out the pancetta for mushrooms and the chicken stock for vegetable stock. If subbing out the pancetta, salt will need to be added to taste as pancetta is naturally salty.
  • The soup will continue to thicken as it cools slightly.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Soups & Stews

Nutrition

  • Serving Size: 1
  • Calories: 429
  • Sugar: 1.1g
  • Fat: 21.9g
  • Carbohydrates: 42.8g
  • Fiber: 0.5g
  • Protein: 15.8g
  • Cholesterol: 68mg

Keywords: Creamy Tortellini Soup

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

Affiliate Links

This post may contain affiliate links, which means that KJ & Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do!

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1 Comment

  1. Katie m

    I made this and it was FANTASTIC thank you 🙂

    Reply

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