5 from 1,518 votes
Creamy Tortellini Soup
Creamy Tortellini Soup features Italian sausage browned with garlic and onions in a seasoned broth enriched with tomato sauce and Parmesan rind. Three-cheese tortellini and chopped kale add heartiness and texture, while a finishing splash of heavy cream and fresh basil rounds out the richness. This soup is warming and substantial, with soft pasta and tender greens in a creamy tomato base.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
servings
Course:
Main Course, Soup
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.
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