Creamy Bacon and Kale Parmesan Tortellini Soup
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.
Servings: 8 Servings
Calories: 592kcal
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Kitchen Essentials
Dutch Oven
Soup Kettle
Salsa Bowls
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Ingredients
- 9 Slices Bacon Diced into bite-size pieces
- 1 Medium Onion Diced
- 6 Cups Chicken Broth
- 4 ½ Cups Cheese Tortellini 1 bag, 19 ounces
- 6 Cups Kale Roughly chopped
- 1 Cup Heavy Whipping Cream
- 8 Ounces Sour Cream
- 8 Ounces Parmesan Cheese Shredded
- 1/4 Teaspoon Red Pepper Flakes
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Black Pepper
Instructions
- 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.
Nutrition
Calories: 592kcal | Carbohydrates: 34g | Protein: 27g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 112mg | Sodium: 1576mg | Potassium: 373mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5888IU | Vitamin C: 48mg | Calcium: 608mg | Iron: 3mg