Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes
Tuscan Tortellini Soup
- 1/2 TBSP Extra-virgin olive oil
- ⅓ cup Onion diced
- 1 clove Garlic minced
- ⅓ TBSP Italian seasoning
- 1/2 TBSP Tomato paste
- ⅓ cup Dry white wine
- 5 oz Fire roasted tomatoes
- 2 cups Chicken broth
- ½ cup Rotisserie chicken chopped
- 4 oz Cheese tortellini
- ⅓ cup Half and half
- ⅓ cup Parmesan cheese grated
- ½ cup Kale chopped
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Cucumber Water: Place cucumber slices into a pitcher with cold water. Chill in the fridge while preparing the soup. Add ice cubes before serving if desired.
- Heat the extra virgin olive oil over medium heat. Add the onion to the pot and cook until softened, approximately 3 - 4 minutes.
- Stir in the garlic and cook for 1 minute. Add the Italian seasoning and tomato paste, stirring to combine. Continue cooking for 2 - 3 minutes longer or until the tomato paste begins to turn a deep burgundy color.
- Add the wine to the pot and using a wooden spoon, scrape up the brown bits on the bottom of the pot. Bring to a boil and cook until reduced by half.
- Add the tomatoes, chicken stock, and chicken to the pot, stirring to combine. Bring the soup to a boil, then reduce the heat to low.
- Stir in the tortellini and cook according to the instruction on the package.
- Slowly stir in the half and half and cheese, then add the kale. Simmer for an additional 1 - 2 minutes then season with salt and pepper to taste.
- Serve: the Tuscan tortellini soup. Garnish with grated Parmesan cheese. Serve alongside the chilled cucumber water.
Nutrition
Calories: 521kcal | Carbohydrates: 37g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 108mg | Sodium: 1779mg | Potassium: 292mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1182IU | Vitamin C: 11mg | Calcium: 406mg | Iron: 3mg

Tuscan Tortellini Soup
Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes
Tuscan Tortellini Soup
- 1/2 TBSP Extra-virgin olive oil
- ⅓ cup Onion diced
- 1 clove Garlic minced
- ⅓ TBSP Italian seasoning
- 1/2 TBSP Tomato paste
- ⅓ cup Dry white wine
- 5 oz Fire roasted tomatoes
- 2 cups Chicken broth
- ½ cup Rotisserie chicken chopped
- 4 oz Cheese tortellini
- ⅓ cup Half and half
- ⅓ cup Parmesan cheese grated
- ½ cup Kale chopped
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Cucumber Water: Place cucumber slices into a pitcher with cold water. Chill in the fridge while preparing the soup. Add ice cubes before serving if desired.
- Heat the extra virgin olive oil over medium heat. Add the onion to the pot and cook until softened, approximately 3 - 4 minutes.
- Stir in the garlic and cook for 1 minute. Add the Italian seasoning and tomato paste, stirring to combine. Continue cooking for 2 - 3 minutes longer or until the tomato paste begins to turn a deep burgundy color.
- Add the wine to the pot and using a wooden spoon, scrape up the brown bits on the bottom of the pot. Bring to a boil and cook until reduced by half.
- Add the tomatoes, chicken stock, and chicken to the pot, stirring to combine. Bring the soup to a boil, then reduce the heat to low.
- Stir in the tortellini and cook according to the instruction on the package.
- Slowly stir in the half and half and cheese, then add the kale. Simmer for an additional 1 - 2 minutes then season with salt and pepper to taste.
- Serve: the Tuscan tortellini soup. Garnish with grated Parmesan cheese. Serve alongside the chilled cucumber water.
Nutrition
Calories: 521kcalCarbohydrates: 37gProtein: 35gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 108mgSodium: 1779mgPotassium: 292mgFiber: 4gSugar: 9gVitamin A: 1182IUVitamin C: 11mgCalcium: 406mgIron: 3mg
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