Creamy Roasted Garlic Tortellini Soup

I saw a photo of Creamy Roasted Garlic Tortellini Soup, and I just had to make this recipe! I got the recipe from Orchids + Sweet Tea. I am linking her recipe here. This soup is delicious and perfect to make on a weeknight.  The only thing that takes a little time is roasting the garlic, but more on that later.

Creamy Roasted Garlic Tortellini Soup

Prep Time: 10 mins

Cook Time: 30 mins (could be more because of roasting the garlic.)

Total Time: 40 mins. (could be more because of roasting the garlic.)

Serves: 4

Ingredients:

• 1 (8 oz.) package organic cheese tortellini
• 2 medium garlic bulbs (See below.)
• 1-2 tablespoons extra virgin olive oil 
• 4 cups organic chicken stock (You can use vegetable stock.)
• 1 cup organic heavy cream 
• 2 cups kale, ribs removed and chopped
• Sea salt and black pepper to taste.
• 1/2 teaspoon smoked paprika 
• 1/2 teaspoon chili powder
• 1/2 cup freshly-grated Parmesan 

Instructions:

Roast the Garlic

1. Preheat the oven to 400°F and prepare a large piece of aluminum foil. Add each garlic bulb to the center of the foil and drizzle with olive oil. Wrap tightly with foil.
2. Bake for 15-20 minutes or until the garlic bulbs are cooked through and super fragrant, tender, and brown on the edges. Let it cool a bit before removing the garlic from their bulbs and mincing them.

Note: I’m including this tutorial on how to roast garlic bulbs from Kitchn. You have to cut the tops off of the garlic bulbs before drizzling them with olive oil. In addition, my two garlic bulbs took much longer than 20 minutes to roast. This recipe says 40 minutes, which is about the time it took my garlic cloves to roast.

Cook the Tortellini 

1. Cook the tortellini pasta according to the directions on the package (about 3-4 minutes) and drain. Set aside.

Make the Soup

1. In a medium size Dutch oven over medium-high heat, add 1 tablespoon of olive oil. Once heated, add minced roasted garlic and sauté until translucent and fragrant, about 1-2 minutes. Add the salt, black pepper, smoked paprika, and chili powder, and mix together until combined.
2. Add in the chicken stock, heavy cream, and kale, stirring everything together until combined.
3. Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Add in the Parmesan and cooked tortellini, stirring to combine. Continue to simmer for another 5 minutes.
4. At this point, the soup should be thickened, but if it’s not to your desired consistency, simply add 1 tablespoon of arrowroot starch or flour to 2 tablespoons warm water. Mix together (You could use a whisk or shake it vigorously in a covered jar to eliminate lumps) and add to thicken the soup. Simmer for another minute or two.
5. Remove from heat and serve immediately into prepared bowls. Enjoy with a side of bread, if desired.

This is a beautiful as well as a delicious soup. The roasted garlic not only adds to the soup’s flavor, but now your home has that flavorful aroma. I am definitely going to make this soup again. I might try it with oat milk or almond milk to eliminate some of the calories of heavy cream.

Enjoy!