Creamy Bacon and Kale Parmesan Tortellini Soup is a delectable combination of flavors and textures that is sure to warm your soul and satisfy your taste buds.
In a large Dutch oven or other large pot, fry the diced bacon on medium heat until golden and crispy. Remove and drain on a plate lined with a paper towel. Remove the bacon grease from the pan.
Add the diced onion and cook until translucent. Scrape the bacon bits stuck to the bottom of the pan as it has lots of flavor in that.
Add the chicken broth, tortellini, and chopped kale. Cover and cook over medium-high heat until the tortellini are al dente and the kale has softened about 5-7 minutes.
Turn off the heat and stir in the bacon, whipping cream, sour cream, red pepper flakes, black pepper, and garlic powder. I did not add extra salt because the bacon and parmesan cheese add a nice saltiness to this soup.
Lastly, stir in the shredded parmesan cheese.
Ladle the soup into mugs or bowls while it is still hot.