Creamy Tortellini Soup
User Reviews
5
Creamy Tortellini Soup
Description
Creamy Tortellini Soup combines browned spicy Italian sausage cooked with onions, garlic, and Italian seasoning, then thickened with flour and simmered with chicken stock and tomato sauce to create a flavorful base. Adding refrigerated three cheese tortellini and chopped kale allows the pasta to cook to tenderness and greens to soften, infusing the broth with their textures.
The soup finishes with a touch of heavy cream and grated Parmesan cheese, lending a creamy consistency and savory depth without overwhelming the lighter broth. Freshly chopped basil stirred in just before serving adds a note of brightness and herbal aroma. The sausage adds a hearty, savory element, while the kale provides a subtle earthiness.
This soup works well as a main dish for lunch or dinner, offering comforting richness with balanced complexity. Garnishing with additional cheese and chiffonade basil enhances flavor and presentation.
Ingredients
- 1 pound spicy Italian sausage casing removed
- 1 medium yellow onion diced
- 2 teaspoons Italian seasoning
- 6 cloves garlic finely chopped
- kosher salt freshly ground, to taste
- black pepper freshly ground, to taste
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 (8-ounce) can tomato sauce
- 1 (9-ounce) package three cheese tortellini refrigerated
- 1 bunch kale stems removed and leaves chopped
- ⅓ cup heavy cream
- ⅓ cup Parmesan Cheese plus more for garnish
- 3 tablespoons basil chopped, fresh
Instructions
- Heat a large heavy bottom Dutch Oven over medium high heat. Add Italian sausage and cook until browned, about 5-6 minutes, making sure to break up the sausage as it cooks.
- Stir in the onion and Italian seasoning once the sausage has cooked and season with salt and pepper, to taste. Cook until onions are translucent. Add the garlic and sauté for about 30 seconds more.
- Whisk in flour and cook for about 1 minute. Pour in the chicken stock and tomato sauce and bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in tortellini and kale cook until the pasta is tender and the kale is wilted, about 5-7 minutes. Stir in heavy cream, cheese until heated through, about 1 minute and season with salt and pepper to taste. Stir in basil right before serving and add extra cheese on top if desired.
Notes
- Top the soup with chiffonade basil for fresh herbal notes and an extra sprinkle of Parmesan cheese to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 33g | 11% |
| Protein | 25g | 50% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 97mg | 32% |
| Sodium | 1251mg | 52% |
| Potassium | 617mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2636IU | 53% |
| Vitamin C | 27mg | 30% |
| Calcium | 236mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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