Late winter calls for one more bowl of soup. Not a complicated, simmer-all-day project, but something easy, comforting, and satisfying enough to qualify as dinner. This soup checks all of those boxes.
The recipe caught my attention in County Lines Magazine, which covers Chester County and the surrounding southeastern Pennsylvania and northern Delaware region. Tucked among the articles was this soup recipe, and I later learned that it originated as a viral TikTok recipe with more than eight million views (and likely many more by now). I’m not on TikTok, but apparently I still manage to find my way to TikTok recipes—via a regional magazine. It made me laugh.
The soup begins with the classic building blocks of flavor: onion, celery, and garlic sautéed together before adding a splash of white wine and crushed tomatoes. From there, the recipe becomes wonderfully simple.
Cheese tortellini cooks directly in the broth, adding both flavor and substance. I used gluten-free tortellini, but any cheese tortellini works perfectly. Shredded rotisserie chicken is another shortcut that makes the soup hearty without requiring much effort—add as much or as little as you like.
The original recipe called for Tuscan kale, but I used a five-ounce package of mixed greens (kale, spinach, and chard). It was convenient and blended beautifully into the soup.
Heavy cream added at the end brings everything together into a silky, satisfying bowl. A Parmesan rind simmered in the pot is optional but highly recommended. It melts slowly into the soup, adding richness and depth. Remove it before serving… or enjoy it as the cook’s snack (my preference). A generous sprinkle of grated Parmesan on top is the finishing touch.
This is one of those main-course soups that needs little else. Serve it with a simple salad and dinner is done.
Ed’s verdict after the first bowl? “Definitely make this one again.” I agree.
Creamy Tuscan Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium celery stalks diced
- 3 medium garlic cloves minced
- 1/2 teaspoon red pepper flakes or to taste
- 1/2 cup dry white wine
- 1 28-ounce can crushed tomatoes
- 4 cups 1 quart chicken stock
- 1 Parmesan cheese rind optional
- 1 9 to 12-oz. package cheese tortellini regular or gluten-free
- 1 cup heavy cream
- 1 rotisserie chicken skin removed and shredded
- 5 ounces kale spinach and chard mix (see Notes)
- Garnish with shaved or grated Parmesan and fresh basil leaves
Instructions
- Heat a large pot or Dutch oven (at least 4 quarts) over medium. Add the olicw oil and heat, about 30 seconds.
- Add the onion, celery and garlic, and sauté until slightly golden, about 5 minutes.
- Stir in a pinch of salt and red pepper flakes.
- Add white wine, scraping the bottom of the pot to deglaze, and let cook for 2 minutes.
- Stir in the crushed tomatoes and chicken stock. Bring to a simmer and add the Parmesan rind (if using). Simmer on medium-low heat for 30 minutes, uncovered.
- Once the soup has reduced and thickened slightly, remove the Parmesan rind (if using).
- Stir in the tortellini and cook in broth according to package directions.
- Stir in heavy cream. Add rotisserie chicken and greens, stirring just until greens are just wilted. Season with salt and pepper to taste.
- Ladle soup into large bowls. Garnish with shaved or grated Parmesan and fresh basil leaves.
Notes
- You can use a mix of any hearty greens that you like. You can also use a bunch of Tuscan kale—just chop it before adding it to the soup.
- This soup freezes well.
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