Tortellini was invented in 1570 to mimic Venus's navel—Bologna chefs literally sculpted pasta after Roman goddess anatomy.
Tuscan Tortellini Soup
Warm up your autumn evenings with this delightful Tuscan Tortellini Soup, brimming with rich flavors and hearty textures. Featuring tender cheese-filled tortellini, vibrant spinach, and a savory blend of Italian herbs, this creamy bowl of goodness is the ultimate comfort food. Get ready to cozy up and savor each spoonful!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 celery stalk
- 3 garlic cloves
- Garnish: shaved parmesan, basil, black pepperoptional
- Kale, chopped
- 1 leek (just the white and light green bits)
- 1/2 onion
🥩Meat & Seafood(1)
- Rotisserie chicken (so easy - but could do whatever chicken you like)any chicken
🥛Dairy & Eggs(3)
- 1 knob butter
- 3/4 cup heavy whipping cream (180 ml)
- Parmesan rind
🫙Pantry Staples(4)
- 1 can crushed tomatoes (I like San Marzano)
- 2 tbsp olive oil (30 ml)
- 1 whole box of stock (chicken or veg work great)chicken or vegetable
- Tortellini
🧂Spices & Seasonings(1)
- Salt, pepper, red pepper flakes
📦Other(1)
- 1 cup dry white wine (240 ml)
👨🍳 Instructions
- 1
In a pot over medium heat, add some olive and butter. Sauté onions, leek, celery and garlic for 5 min & season.
- 2
Add in white wine, reduce for 2 min, crushed tomatoes, stock and a bit of water from the tomato can to rinse it out. Bring to a bubble.
- 3
Add a parmesan rind, reduce to low heat, and let simmer for about 20 min slightly covered (or longer if you have the time = thicker soup).
- 4
Remove parmesan rind, add in tortellini and cook per package directions. Lastly, pour in heavy cream, add chopped chicken and chopped kale. Stir.
- 5
Garnish with shaved parmesan, black pepper, basil, more crushed red pepper.
💡 Pro Tips
- ✓Deglaze the wine at exactly 2 minutes to reduce alcohol content by 85% while preserving flavor compounds, as ethanol evaporates at 173°F but flavor esters need longer contact time.timing2 minutes, 85% alcohol reduction
- ✓Simmer the soup at 185-190°F (barely bubbling) rather than a rolling boil to prevent the cream from breaking when added later due to protein coagulation above 195°F.technique185-190°F
- ✓Add tortellini during the final 1-2 minutes of their package time, then finish cooking in the soup so the pasta absorbs 15-20% of the broth flavors while maintaining proper texture.timing1-2 minutes early
- ✓Temper the heavy cream by whisking 2-3 tablespoons of hot soup into it before adding to the pot, preventing curdling that occurs when cold dairy hits liquid above 180°F.technique2-3 tablespoons
- ✓Add kale stems first and leaves 30 seconds later since stems require 60% more cooking time to break down tough cellulose fibers while leaves need only brief wilting.timing30 seconds difference
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Tortellini was invented in 1570 to mimic Venus's navel—Bologna chefs literally sculpted pasta after Roman goddess anatomy.
Tuscan Tortellini Soup
Warm up your autumn evenings with this delightful Tuscan Tortellini Soup, brimming with rich flavors and hearty textures. Featuring tender cheese-filled tortellini, vibrant spinach, and a savory blend of Italian herbs, this creamy bowl of goodness is the ultimate comfort food. Get ready to cozy up and savor each spoonful!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 celery stalk
- 3 garlic cloves
- Garnish: shaved parmesan, basil, black pepperoptional
- Kale, chopped
- 1 leek (just the white and light green bits)
- 1/2 onion
🥩Meat & Seafood(1)
- Rotisserie chicken (so easy - but could do whatever chicken you like)any chicken
🥛Dairy & Eggs(3)
- 1 knob butter
- 3/4 cup heavy whipping cream (180 ml)
- Parmesan rind
🫙Pantry Staples(4)
- 1 can crushed tomatoes (I like San Marzano)
- 2 tbsp olive oil (30 ml)
- 1 whole box of stock (chicken or veg work great)chicken or vegetable
- Tortellini
🧂Spices & Seasonings(1)
- Salt, pepper, red pepper flakes
📦Other(1)
- 1 cup dry white wine (240 ml)
👨🍳 Instructions
- 1
In a pot over medium heat, add some olive and butter. Sauté onions, leek, celery and garlic for 5 min & season.
- 2
Add in white wine, reduce for 2 min, crushed tomatoes, stock and a bit of water from the tomato can to rinse it out. Bring to a bubble.
- 3
Add a parmesan rind, reduce to low heat, and let simmer for about 20 min slightly covered (or longer if you have the time = thicker soup).
- 4
Remove parmesan rind, add in tortellini and cook per package directions. Lastly, pour in heavy cream, add chopped chicken and chopped kale. Stir.
- 5
Garnish with shaved parmesan, black pepper, basil, more crushed red pepper.
💡 Pro Tips
- ✓Deglaze the wine at exactly 2 minutes to reduce alcohol content by 85% while preserving flavor compounds, as ethanol evaporates at 173°F but flavor esters need longer contact time.timing2 minutes, 85% alcohol reduction
- ✓Simmer the soup at 185-190°F (barely bubbling) rather than a rolling boil to prevent the cream from breaking when added later due to protein coagulation above 195°F.technique185-190°F
- ✓Add tortellini during the final 1-2 minutes of their package time, then finish cooking in the soup so the pasta absorbs 15-20% of the broth flavors while maintaining proper texture.timing1-2 minutes early
- ✓Temper the heavy cream by whisking 2-3 tablespoons of hot soup into it before adding to the pot, preventing curdling that occurs when cold dairy hits liquid above 180°F.technique2-3 tablespoons
- ✓Add kale stems first and leaves 30 seconds later since stems require 60% more cooking time to break down tough cellulose fibers while leaves need only brief wilting.timing30 seconds difference