A creamy and rich tomato bisque with kale and tortellini, made in only 15 minutes! Pure comfort food in no time!
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This soup. I can’t get over it. So many flavors that I can’t not get enough of.
For many years, if tomato soup was on a restaurant menu, it was a good bet that I would be ordering it. More times than not, I left disappointed with the watered down, under seasoned, life less bowl that is supposed to resemble tomato soup.
To solve the little delima, I have resorted to making my own for the past few years. I have been through my fair share of tomato soups, ranging from using fresh tomatoes to a roasted tomato bisque. While the roasted tomatoes are a good competition, there is no beating 15 minutes to pure bliss.
One pan, loads of flavor and only 15 minutes make for one happy lady.
The base starts with a can of tomato puree, diced tomatoes and crushed tomatoes. I suggest using a reputable brand with good flavor as it is the star in this dish! Tender kale is allowed to soften first, then the three cans of tomatoes are added, along with fresh tortellini.
How amazing is fresh pasta? All the flavor of homemade pasta but without the hours and a flour destroyed kitchen? I am game. In today’s recipe, the pasta cooks in the tomato mixture, eliminating the need for an additional pan.
This soup is slightly sweet from the tomatoes, savory from the tender cheese tortellini and completely wholesome. Not much else I could ask for from a perfect restaurant rendition!
A creamy and rich tomato bisque with kale and tortellini, made in only 15 minutes! Pure comfort food in no time!
15 minCook Time
15 minTotal Time
Yields 10
Save RecipeIngredients
- 3 cups chopped kale
- 1 tbsp olive oil
- 28 oz can tomato puree
- 28 oz can crushed tomatoes
- 28 oz can diced tomatoes with garlic and basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1 9oz pkg cheese tortellini (from the refrigerator section)
Instructions
- In a a large stock pot, add olive oil and kale. Stir around to coat kale completely. Cook for 2 minutes to soften.
- Add the remaining ingredients and bring to a boil, then reduce heat and cook for 10 minutes.
- Serve immediately.
Notes
*This soup tastes great the next day, but add chicken or vegetable stock when reheating as the pasta acts as a thickener and the stock will help keep it thin and more soup like.
Hungry for more soup?
Tuscan Italian Sausage White Bean Soup with Zucchini Noodles
{One Pot} Lighter Creamy Chicken Broccoli Cheddar Soup
Sweet Italian Sausage Soup with Kale and Cheesy Parmesan Croutons
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
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