Creamy Tortellini Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course, Soup
Creamy Tortellini Soup
Description
This Creamy Tortellini Soup begins by cooking Italian sausage with garlic and diced onion, seasoned with Italian herbs for depth. Flour is whisked in to slightly brown and thicken the base before chicken stock, tomato sauce, and an optional Parmesan rind are added to form a flavorful broth. The soup simmers until reduced slightly, intensifying flavors.
Fresh tortellini is added and cooked directly in the broth until tender, followed by kale which wilts quickly to maintain some texture. Heavy cream and chopped basil are stirred in at the end to create a smooth, slightly rich finish to the soup. Salt and pepper adjust the seasoning for balance.
The resulting soup has a comforting texture with sausage crumbles, tender cheese-filled pasta, and vibrant kale, all combined in a creamy tomato broth scented with basil. It's a filling soup that can serve as a main course.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casing removed
- 3 cloves garlic minced
- 1 onion diced, medium sweet
- 2 teaspoons Italian seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 (8-ounce) can tomato sauce
- 1 (3-inch) parmesan optional, rind
- 1 (9-ounce) package three cheese tortellini refrigerated
- ½ bunch kale stems removed and leaves chopped
- ⅓ cup heavy cream
- 3 tablespoons basil chopped, fresh
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, tomato sauce and Parmesan rind, if using. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in tortellini; cover and cook until tender, about 5-7 minutes.
- Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
5
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