Ingredients
– 1/2 onion, chopped
– 1 leek (white and light green parts only), chopped and cleaned
– 1 celery stalk, chopped
– 3 garlic cloves, chopped
– 2 tablespoons olive oil
– 1 knob of butter (approximately 1 tablespoon)
– 1/2 cup dry white wine (optional)
– 28 oz can of crushed tomatoes
– 1 carton of vegetable or chicken stock (about 4 cups)
– 1 Parmesan rind
– 12 oz tortellini (cheese-stuffed, spinach and ricotta, or preferred variety)
– 1 cup heavy whipping cream
– Rotisserie chicken, chopped or shredded, with skin removed (use as needed for the recipe)
– Chopped Tuscan kale (approximately 2-4 cups, adjusted to preference)
– For garnish: shaved parmesan (quantity to taste)
– For seasoning: salt (to taste)
– Red pepper flakes (to taste, optional)
– Optional additions: basil (quantity to taste)
Instructions
1-Prepare all ingredients: Prepare all ingredients by chopping the onion, leek, celery, and garlic ahead of time to make cooking smoother.
2-Sauté the vegetables: In a large pot over medium heat, add 2 tablespoons olive oil and 1 knob of butter, then sauté 1/2 onion, 1 leek, 1 celery stalk, and 3 garlic cloves for about 5 minutes until they turn slightly golden and smell amazing. Add a pinch of salt and red pepper flakes if you like a bit of spice.
3-Deglaze and add liquids: Optionally, pour in 1/2 cup dry white wine to deglaze the pot and let it cook for 2 minutes; if you’re skipping it, just add the 28 oz can of crushed tomatoes right away. Then stir in 1 carton of vegetable or chicken stock (about 4 cups) and bring everything to a gentle bubble.
4-Simmer with Parmesan rind: Drop in 1 Parmesan rind, turn the heat down to low, and let it simmer uncovered for 30 minutes so the flavors blend and the broth thickens nicely.
5-Cook tortellini: Remove the Parmesan rind, then add 12 oz tortellini and cook it in the broth following the package instructions, usually around 7-9 minutes.
6-Finish soup: Stir in 1 cup heavy whipping cream, the chopped Tuscan kale, and the shredded rotisserie chicken, and heat everything through until it’s all combined.
7-Garnish and serve: Garnish with shaved parmesan and basil, and season with salt and red pepper flakes to taste. Serve it up hot for the best experience.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍲 Clean leeks thoroughly to remove trapped dirt for best flavor and texture.
🥬 Use Tuscan kale as it holds up well during cooking compared to other leafy greens.
🍗 Rotisserie chicken saves prep time but any cooked chicken works well for this soup.
- Prep Time: 10 minutes
- Simmering Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Gluten, Dairy, and Meat Options
Nutrition
- Serving Size: 1 bowl (approximately)