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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 minServes 4Nutri-Score C€€
from @thechefziad5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • onion (large, peeled and finely chopped)Produce1 piece
  • garlic (cloves, peeled and chopped)Produce5 pieces
  • carrot (peeled and chopped)Produce1 piece
  • cherry tomatoes (chopped)Produce200 g
  • kale (stems removed, torn into pieces)Produce150 g
  • olive oil (for sautéing)Pantry30 ml
  • salt (to taste)Spices5 g
  • sun-dried tomatoes (chopped)Pantry60 g
  • chili flakesSpices2 g
  • oregano (dried)Spices3 g
  • tomato pastePantry30 g
  • red wine (for deglazing)Beverages60 ml
  • chicken stockPantry600 ml
  • Parmesan rindDairy1 piece
  • double creamDairy150 ml
  • Parmesan cheese (finely grated, plus extra for serving)Dairy60 g
  • tortellini (fresh)Fresh300 g

per serving

Nutrition

368kcal

Carbs
33 g
Proteins
16 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • knife
  • Ladle

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Plate and serve

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