1/2cupheavy cream, can also substitute and use 1 cup coconut milk, but then remove 1 cup of the chicken broth
1poundtortellini or ravioli, storebought and from the fridge
2-3ounces (about 3/4 of a bunch)Lacinato kale, cut into ribbons
Freshly grated parmesan, for topping
Instructions
Saute the onion: Heat a medium to large dutch oven or pot (I use my 5.5 quart dutch oven) over low to medium heat. Add in olive oil and diced onion. Saute until onion is lightly brown, about 5 minutes.
Add the aromatics: Add in the paprika, salt, tomato paste, and red pepper flakes if using. Stir to coat onions in spices. Saute, stirring occasionally, until tomato paste has turned a darker red, about 2 minutes.
Add the white wine, tomatoes, peppers, and broth: Add in the white wine, tomatoes, peppers, and chicken broth. Bring to a simmer and simmer for 15 minutes. Then use an immersion blender or place in a blender to blend and make creamy (this is optional, but I think makes a big difference in terms of texture). Place back in saucepot and add in carrots and celery.
Simmer until carrots and celery are tender, about 20 minutes. Once they are tender, add in heavy cream, kale, and cooked tortellini. Most store bought refrigerated tortellini only requires 2-3 minutes to cook, so I just pop them right in here and they cook in the mixture. You can also cook the tortellini separate and add in if you prefer.
Sprinkle fresh parmesan before serving. This can be stored in an airtight container in the fridge for up to 5 days.