This Fall Vegetarian Tortellini soup is very earthy, savoury, sweet and creamy. It's a heavier and more filling soup which is perfect for the colder weather. The mushrooms and kale bring out the earthiness. The sweet potato gives you a sweet bite. The celery, vegetable broth and seasonings bring out the savoury. The heavy cream tie is altogether to make it really decadent and creamy!
In a large soup pot or dutch oven, turn your stove on to Medium-High heat.
Add in your olive oil, onion and garlic and cook until fragrant and the vegetables are translucent.
Next, add in your seasoninsgs and spices and let it fry up a little bit.
Now, add in your sweet potato cubes to fry up and brown slightly.
Once sweet potatoes are browned after about 1-2 minutes, add in your celery and mushrooms and cook til mushrooms are soften.
After the mushrooms have softened, pour in your cream and veegtable broth. Last but not least, add in your kale and tortellini.
Cover with a lid and let simmer on medium for 30-35 minutes. OPTIONAL: If the soup is not the consistency you like, add in more cream and flour/water micture to thicken up.
Once the soup is at the consistency you'd like, turn the heat off and enjoy!