Kielbasa Tortellini Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 people
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Calories
788 kcal
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Course
Soup
Kielbasa Tortellini Soup
Description
The Kielbasa Tortellini Soup combines sautéed kielbasa rounds with finely diced onions and chopped sun-dried tomatoes to start the base of the soup. Garlic is added for aroma, followed by chicken broth, water, heavy cream, cream cheese, and a spice blend including Cajun seasoning and red pepper flakes. The cream cheese melts into the broth, adding richness and a smooth texture.
Cooked fresh cheese tortellini and fresh spinach are stirred in last, with the soup simmered until the spinach wilts. The result is a creamy, mildly spicy soup where the tender pasta soaks up the savory, smoky broth. The kielbasa adds a crispy edge from browning and a smoky depth, complemented by the sun-dried tomatoes’ tang.
Served warm and garnished with fresh parsley and grated Parmesan, this soup is satisfying and substantial. It works well on its own as a complete meal or paired with crusty bread to soak up the thick broth. As it sits, the soup thickens further, intensifying the flavors, making it ideal for leftovers.
Ingredients
- 18 ounces cheese tortellini fresh
- 1 tablespoon extra virgin olive oil
- 1 ring kielbasa sliced into ¼-inch rounds, 13.9 ounces
- 1 small yellow onion finely diced (about ½ cup
- ½ cup sun-dried tomatoes soaked in hot water, drained and chopped, about 8 whole
- 2 tablespoons garlic minced
- 3 cups chicken broth 24 ounces / 720 g
- 2 cups water
- 1 cup heavy cream 238 g
- 1 package cream cheese softened, cubed (optional
- 1 tablespoon Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes crushed
- 1 cup spinach fresh leaves, 30 g
- parsley chopped for garnish
- Parmesan Cheese grated for garnish
Instructions
- Bring a pot of water to a boil. Once boiling, add tortellini and cook according to package instructions (4-6 minutes), or until the tortellini has floated to the top. Drain and set aside.
- To a large pot over medium-high heat, add oil. Once hot, add kielbasa and cook for about 3-5 minutes on each side, or until brown and slightly crispy on the edges.
- To the same pot add the onions and the sun-dried tomatoes and cook until the onions are softened (about 3-5 minutes).
- Add garlic and cook for 1 minute.
- Add the chicken broth, water, heavy cream, cream cheese, Cajun seasoning, pepper, and red pepper flakes. Stir until the cream cheese is fully melted and creamy.
- Add the spinach and cooked tortellini. Stir well and let the soup simmer for a few minutes until the spinach wilts.
- Garnish with chopped fresh parsley and parmesan cheese. Serve warm. (As the soup sits, it will thicken.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 788kcal | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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