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Creamy Tortellini Soup with Kale and Sun-Dried Tomatoes
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Creamy Tortellini Soup with Kale and Sun-Dried Tomatoes

40 minPara 4Nutri-Score C€€
de @thechefziad5 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • onion (large, peeled and finely chopped)Frutas y verduras1 pieza
  • garlic (cloves, peeled and chopped)Frutas y verduras5 piezas
  • carrot (peeled and chopped)Frutas y verduras1 pieza
  • cherry tomatoes (chopped)Frutas y verduras200 g
  • kale (stems removed, torn into pieces)Frutas y verduras150 g
  • olive oil (for sautéing)Despensa30 ml
  • salt (to taste)Especias5 g
  • sun-dried tomatoes (chopped)Despensa60 g
  • chili flakesEspecias2 g
  • oregano (dried)Especias3 g
  • tomato pasteDespensa30 g
  • red wine (for deglazing)Bebidas60 ml
  • chicken stockDespensa600 ml
  • Parmesan rindLácteos1 pieza
  • double creamLácteos150 ml
  • Parmesan cheese (finely grated, plus extra for serving)Lácteos60 g
  • tortellini (fresh)Fresco300 g

por ración

Nutrición

368kcal

Carbohidratos
33 g
Proteínas
16 g
Grasas
20 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • knife
  • Cucharón

paso a paso

Preparación

  1. Prepare the vegetables

    • Peel and chop the onion into uniform pieces, since the soup won't be blended.
    • Peel and chop the garlic cloves and the carrot.
    • Chop the cherry tomatoes and prepare the kale, removing the tough stems.
    Paso 1

  2. Sauté the aromatics

    • Heat the olive oil in a pot and sauté the onion with salt until softened.
    • Add the garlic and cook briefly until fragrant.
    • Add the carrot and let the flavours mingle for a few minutes.
    Paso 2

  3. Add the sun-dried tomatoes and spices

    • Stir in the sun-dried tomatoes, chili flakes and oregano.
    • Let them roast off for a minute before adding the tomato paste.
    • Roast the tomato paste until it darkens slightly.
    Paso 3

  4. Deglaze and simmer

    • Add the cherry tomatoes and pour in the red wine to deglaze, scraping the bottom of the pot.
    • Add the chicken stock and the Parmesan rind.
    • Simmer gently to let the flavours develop.
    Paso 4

  5. Make it creamy

    • Remove the Parmesan rind.
    • Stir in the double cream and the grated Parmesan cheese until the soup is nice and thick.
    Paso 5

  6. Cook the tortellini and kale

    • Add the tortellini and part of the kale to the soup.
    • Cook until the tortellini are tender and the kale has wilted.
    Paso 6

  7. Plate and serve

    • Ladle the soup into bowls.
    • Top with sautéed kale and extra grated Parmesan cheese.
    Paso 7
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