Description
This wholesome and comforting tortellini soup is inspired by “Marry Me Chicken”. Featuring a light, creamy broth, sundried tomatoes, plump tortellini and a generous amount of leafy greens —a perfect, comforting choice for chilly days.
Ingredients
Units
- 1 large brown onion
- 3 garlic cloves
- 1 tsp chili flakes
- 1 tsp mixed herbs/Italian seasoning
- 1/2 jar sundried tomatoes, chopped (100g, drained)
- 300g package tortellini of choice (I used spinach and ricotta)*
- 200g Cavolo Nero (kale), chard or spinach
- 1/2 lemon or a little fresh lemon juice to finish
* Regular tortellini can be replaced for your favourite vegan or gluten-free alternative.
Soup base
- 750ml chicken or vegetable stock
- 1 large scoop creme fraiche (100g)*
* Alternatively, you can replace the creme fraiche, with 400ml stock and 350ml dairy milk or coconut milk if keeping the dish dairy-free or vegan)
Garnishes
Add any of the following to finish the dish, or serve as is!
- Fresh chopped parsley or basil
- A scattering of Parmesan
- chilli flakes
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened.
- While the onions cook, strip the stems of the cavolo nero from the softer leaves. Roughly chop the leaves into bite-sized pieces, and thinly slice the fibrous stems
- Add minced garlic and chilli flakes to the pot, sautéing for an additional 1 – 2 minutes until the garlic becomes fragrant.
- Stir in the mixed herbs and chopped sundried tomatoes. Cook for another 2 – 3 minutes.
- Add the finely diced Cavolo Nero stems to the pot and sauté them for about 1 minute near the end of cooking the sundried tomatoes.
- Pour in the stock and add the creme fraiche, or alternatively, add in the stock and milk in the quantities directed in the ingredients list above. Bring the soup to a gentle simmer, and stir until combined.
- Season the soup to taste with salt and pepper.
- Tip the tortellini into the soup, and cook as directed by the package instructions. I like to undercook my tortellini slightly, keeping it quite al dente, as it will continue to cook in the soup once dished up.
- When there’s 1 minute left to cook the tortellini, stir in the Cavolo Nero leaves, allowing them to cook for 1 minute more.
- Taste one last time, seasoning with salt and pepper, and a touch of fresh lemon juice (about 5ml) to taste to brighten the broth.
- Serve the Marry Me Tortellini Soup hot, garnished with fresh chopped parsley or basil, and a sprinkle of parmesan if desired.
- Prep Time: 10 min
- Cook Time: 20 - 30 min
- Category: Soup