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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 minPour 4Nutri-Score C€€
par @thechefziad5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • onion (large, peeled and finely chopped)Fruits et légumes1 morceau
  • garlic (cloves, peeled and chopped)Fruits et légumes5 morceaux
  • carrot (peeled and chopped)Fruits et légumes1 morceau
  • cherry tomatoes (chopped)Fruits et légumes200 g
  • kale (stems removed, torn into pieces)Fruits et légumes150 g
  • olive oil (for sautéing)Épicerie30 ml
  • salt (to taste)Épices5 g
  • sun-dried tomatoes (chopped)Épicerie60 g
  • chili flakesÉpices2 g
  • oregano (dried)Épices3 g
  • tomato pasteÉpicerie30 g
  • red wine (for deglazing)Boissons60 ml
  • chicken stockÉpicerie600 ml
  • Parmesan rindProduits laitiers1 morceau
  • double creamProduits laitiers150 ml
  • Parmesan cheese (finely grated, plus extra for serving)Produits laitiers60 g
  • tortellini (fresh)Produits frais300 g

par portion

Nutrition

368kcal

Glucides
33 g
Protéines
16 g
Lipides
20 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Poêle
  • knife
  • Louche

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Plate and serve

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