This dish is little Italy in a bowl. Featuring a creamy base packed with flavor, wilted spinach, and a splash of white wine, this soup has no choice but to be dripping in flavor. The cheese-filled pre-made tortellini is just a bonus that brings all the flavors together without any additional effort.
This dish serves 4-6 people
1 tablespoon oil
1/2 medium onion, minced
4 garlic cloves, minced
2 teaspoon herbs de provence seasoning
1 tsp smoked paprika
1 bay leaf
¼ cup white wine
4 tablespoons tomato paste
1 28-ounce can of whole tomatoes
4 cups chicken stock
1 cup of heavy cream
¼ cup of grated parmesan cheese
1 parmesan rind
1 cup baby spinach
1 cup kale, roughly chopped
2 cups sweet potato tortellini
salt and pepper, to taste
STEP 1 Heat the oil in a large soup pot over medium-high heat. Add the onion and cook until it's translucent about 3 minutes. Add the garlic, Herbs de Provence seasoning, smoked paprika, and bay leaf. Cook for 1 minute
STEP 2 Add the tomato paste and stir until all the onions are coated. Let it cook for 2 minutes until it begins to smell sweet. Using your hands, crush the tomatoes and add them to the pot along with the chicken stock, white wine, and parmesan rind. Scrape any stuck-on bits off the bottom of the pot—season with salt.
STEP 3 Bring the soup to a boil, then reduce to medium-low heat and cover. Allow to cook for 20 minutes, stirring occasionally. Add the heavy cream and parmesan cheese, stirring until the cheese has melted and the soup has slightly thickened.
STEP 4 Remove the bay leaf and Parmesan rind. Add your leafy greens to the pot, stirring until they are fully submerged in the soup. Allow to cook for about 2 minutes, just until they are tender, and reduce heat to low.
FIN. Add the cooked tortellini and let it cook on low for an additional 5 minutes. Serve hot.
Special kitchen equipment needed:
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