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creamy tortellini soup
servings 6
- 1 tbsp olive oil
- 1 medium white/yellow onion diced
- 6 garlic cloves minced
- 1 tsp paprika
- 0.5 tsp dried fennel seeds
- salt & black pepper
- crushed red pepper
- 2.5 tbsp tomato paste
- 1 (28-ounce) can tomato puree
- 4 cup vegetable stock
- 1 (~10 ounce) package tortellini
- 1.25 cup heavy cream
- 1 bunch kale chopped
- 0.5 cup roughly chopped fresh basil
- 1 lemon, juiced
- grated Parmesan
instructions
- Heat the olive oil.
- 1 tbsp olive oil
- Add onion, garlic, paprika, fennel, 1 1/2 teaspoons each salt and black pepper, and a pinch of crushed red pepper, and cook, stirring, for 2 minutes, until the onion is just softened and everything is fragrant.
- 1 medium white/yellow onion diced
- 6 garlic cloves minced
- 1 tsp paprika
- 0.5 tsp dried fennel seeds
- salt & black pepper
- crushed red pepper
- Add the tomato paste and cook, stirring, until it darkens, 2 to 3 minutes.
- 2.5 tbsp tomato paste
- 1 (28-ounce) can tomato puree
- Adjust heat to high, stir in tomato puree and stock, cover the pot and bring to a gentle boil.
- 2.5 tbsp tomato paste
- 1 (28-ounce) can tomato puree
- 4 cup vegetable stock
- Add the tortellini and cook until tender, 2 to 3 minutes (1 minute longer if frozen).
- 1 (~10 ounce) package tortellini
- Add the heavy cream, kale and basil, and cook, stirring, until warmed through and the kale and basil are just wilted, 2 minutes more.
- 1.25 cup heavy cream
- 1 bunch kale chopped
- 0.5 cup roughly chopped fresh basil
- Remove from heat and add the lemon juice. Stir to incorporate, then taste and season with salt and pepper as needed.
- salt & black pepper
- crushed red pepper
- 1 lemon, juiced
- Serve warm topped with plenty of grated Parmesan. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.
- grated Parmesan
notes
- Sep 11, 2025: Soup was good but a tiny bit bland. Try the following:
- Get better tortellini and likely put more in there
- Just use the heavy cream, it's not that much of it and I think the greek yogurt, milk combo you used detracted a bit
- I think it would be great with kale
{
"title": "creamy tortellini soup",
"cuisine": "ITALIAN",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 6,
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"notes": "- **Sep 11, 2025**: Soup was good but a tiny bit bland. Try the following:\r\n - Get better tortellini and likely put more in there\r\n - Just use the heavy cream, it's not that much of it and I think the greek yogurt, milk combo you used detracted a bit\r\n - I think it would be great with kale",
"reference_url": "https://cooking.nytimes.com/recipes/1026148-creamy-tortellini-soup",
"photo_url": "https://static01.nyt.com/images/2024/10/24/multimedia/DP-Creamy-Tortellini-Soup-vwcl/DP-Creamy-Tortellini-Soup-vwcl-superJumbo.jpg?format=pjpg&quality=75&auto=webp&disable=upscale",
"total_time_minutes": 30,
"date_created": "2025-09-11T15:43:00Z",
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