Soup season: A bowl of creamy Tuscan tortellini always hits the spot.
- Sara Vanden Berge
- Nov 11, 2025
- 1 min read
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.
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