Better-For-You Creamy Tomato Tortellini Soup 

Prep Time: 15 minutes
Cook Time: 40-45 minutes 

Yield: 6-8 servings

Ingredients 

2 oz (¼ cup) Zeal Creamery Salted Butter 

1 medium yellow onion, diced 

3 medium carrots, cut into thin rounds 

3 medium celery stalks, cut into ½-inch pieces 

1 medium red bell pepper, diced 

2 tablespoons tomato paste 

1 tablespoon garlic, minced (3 large cloves) 

1 tablespoon fresh thyme leaves

1 teaspoon kosher salt 

½ teaspoon red pepper flakes

½ teaspoon ground black pepper 

One 28-ounce can Italian style peeled tomatoes 

One Parmesan rind, optional 

48 oz (6 cups) vegetable broth 

1 cup Zeal Creamery Whole Milk 

18 oz fresh tortellini pasta of choice 

5 cups kale, ribs removed & cut into bite-size pieces 

½ cup Parmesan cheese, grated, plus more for serving 

¼ cup fresh parsley, roughly chopped 

¼ cup fresh basil, roughly chopped 

Directions 

  1. In a 6-quart soup pot or dutch oven over medium-high heat, melt the butter. 

  2. Add the onion, carrots, celery, and bell pepper to the pot. Cook, stirring occasionally, until the veggies have softened, 5-7 minutes. 

  3. Add tomato paste, garlic, thyme, salt, red pepper flakes, and black pepper. Cook, stirring constantly until veggies have been coated and garlic is fragrant, about 1 minute. 

  4. Add diced tomatoes. Use a spoon to break tomatoes into smaller pieces. 

  5. Add Parmesan rind (if using), vegetable broth and milk. Turn heat to high and bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes. 

  6. Discard Parmesan rind. 

  7. Add tortellini and kale and cook until al dente according to package instructions. 

  8. Stir in parmesan cheese. 

  9. Divide between bowls and top with parsley, basil, and more cheese if desired.

Mickayla Wawrousek