Creamy Tortellini Soup
Prep time 10mins
Cook time 30mins
Serves or Makes: 4-6

Recipe Card


  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1 leek, rinsed and chopped, white and light green parts only
  • 1 large carrot, peeled and chopped
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 (15 ounce) can Red Gold Tomato Sauce
  • 1 (10 ounce) can Tomato Love Mild Diced Tomatoes + Green Chilies
  • 1 (32 ounce) box vegetable stock
  • Parmesan cheese rind (optional)
  • 1/2 cup heavy cream
  • 1 (10 ounce) package cheese tortellini
  • 5 cups kale, roughly chopped
  • Fresh parlsey, for garnishing
  • Parmesan cheese, for serving


  • Step 1

    Heat olive oil in a large pot over medium heat. Add onion, garlic, leeks, carrots, salt, pepper, Italian seasoning, and red pepper flakes. Cook and stir until the vegetables begin to soften.

  • Step 2

    Add Red Gold Tomato Sauce, Tomato Love Mild Diced Tomatoes + Green Chilies, vegetable stock, and parmesan rind if using. Stir well. Simmer for 20 minutes, or until the vegetables are tender.

  • Step 3

    Add tortellini, kale, and heavy cream. Stir to combine. Simmer until the kale is wilted and the tortellini is cooked through. Remove parmesan rind. Taste and adjust seasoning.

  • Step 4

    Serve in bowls and top with parsley, grated parmesan cheese, and freshly cracked black pepper.