Creamy Tuscan Tortellini Soup

Ingredients

• 1 Tbsp Extra virgin olive oil
• 4 garlic cloves, minced
• 4 Tbsps organic all-purpose flour
• 1 1/2 Tbsps Tuscan Marry Me Blend
• 1 tsp smoked paprika
• 1 tsp sea salt
• 3-4 Tbsps organic tomato paste ((Reduce or increase based on desired tomato-flavor.))
• 5-6 sundried tomatoes, optional
• 4 cups chicken or vegetable stock, organic
• 1 1/2 cups organic heavy cream
• 1/2 lemon, freshly-squeezed
• 1 cup chopped kale, organic
• 2 cups cherry or grape tomatoes, halved or whole
• 2 (8 oz.) packages organic cheese + spinach tortellini ((You can also use cheese tortellini))
• 2 bay leaves, optional
• 1 cup freshly-grated parmesan

Instructions

1. 1

   --- TO MAKE THE SOUP: ---

2. 2

   In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic, sundried tomatoes (if using, and fresh tomatoes (or my herb roasted tomatoes) and sauté until fragrant, about 1-2 minutes. Add the Tuscan Marry Me Blend, smoked paprika, and salt, stirring until combined. Add the tomato paste and flour and continue to stir until combined.

3. 3

   Slowly add in the chicken or vegetable stock (stirring frequently to avoid lumps), until thickened. Add in the lemon juice, heavy cream, tortellini, bay leaves (if using), and kale, stirring everything to combine. Let everything simmer for another 8-10 minutes or until the soup has thickened nicely and the tortellini are fully cooked through and tender. NOTE: Usually, when tortellini are done, they'll float to the top and swell in size.

4. 4

   Stir in the freshly-grated parmesan until smooth and cheese has melted.

5. 5

   Remove from heat and serve immediately into prepared bowl(s), top with freshly-grated parmesan (if desired), and with a side of garlic bread, toasted bread, crackers, or a nice house salad, if desired.

6. 6

   Bon Appetit!