Soup season: A bowl of creamy Tuscan tortellini always hits the spot.

By Julie Brinkley

Soup season is officially here and this recipe for creamy Tuscan tortellini is a family favorite.

Heavy cream, chopped kale and shredded chicken makes for a flavorful, creamy and filling dish that will warm you up on a cold night.

Click here to watch how it’s made.

WHAT YOU NEED

½ diced onion diced

1 leak, diced

3 stalks of celery, chopped

3 cloves garlic

1 can crushed tomatoes

1 box of chicken stock or bone broth

Parmesan rind

2 cups tortellini

1 cup heavy cream

Chopped kale or spinach

2 cups shredded or diced chicken

Shaved parmesan to taste

HOW TO MAKE IT

Saute onion, leak, celery and garlic in oil; add crushed tomatoes and stock and bring to a bubble.

Add parmesan rind and let simmer for 30 minutes, then add tortellini.

When the tortellini floats to the top, add heavy cream, kale and chicken and warm thoroughly.

Top with a generous portion of shaved parmesan.