Lemony Tuscan Tortellini Soup

Name: Lemony Tuscan Tortellini Soup
Cook time: 30 min
Total time: 30 min
Yield: 6 serving
Ingredients: 8 ounces Italian sausage, either mild/sweet or hot, casings removed; 1 Tbsp butter or olive oil; 1 yellow onion, chopped; 2 cloves garlic, minced; 1/2 tsp Italian seasoning; 1/4 tsp red pepper flakes (more to taste); 1/4 tsp mustard powder (more to taste); 3 Tbs flour; 32 ounces chicken broth or stock (4 cups); 2 Tbsp fresh lemon juice; 9 ounces fresh cheese tortellini (about 3 cups.) Find it in the refrigerated section of your grocery store; 1 cup heavy cream; 3 cups finely shredded kale; 3 Tbsp marinated sun dried tomatoes, chopped; 1/4 cup Parmesan Cheese; salt and fresh cracked black pepper; Parmesan Cheese

User Reviews

5.0

57 reviews

Excellent

Cook Time
mins
Total Time
30 mins
Servings
6
Calories
482 kcal
Course
Dinner
Cuisine
Italian-American Fussion

Lemony Tuscan Tortellini Soup

Julie Valencia

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Craving a cozy meal? Tuscan tortellini soup with a burst of lemon is warm comfort food with a kick!

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Ingredients

Servings

8 ounces Italian sausage, either mild/sweet or hot, casings removed
1 Tbsp butter or olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes (more to taste)
1/4 tsp mustard powder (more to taste)
3 Tbs flour
32 ounces chicken broth or stock (4 cups)
2 Tbsp fresh lemon juice
9 ounces fresh cheese tortellini (about 3 cups.) Find it in the refrigerated section of your grocery store.
1 cup heavy cream
3 cups finely shredded kale
3 Tbsp marinated sun dried tomatoes, chopped
1/4 cup Parmesan Cheese
salt and fresh cracked black pepper

garnish

Parmesan Cheese

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Instructions

Brown the sausage over medium heat in a Dutch oven or heavy soup pot. Break the meat apart into crumbles as it cooks. Remove to a plate.
Add the butter to the pan, along with the onions, garlic, Italian seasoning, red pepper flakes, and mustard powder. Saute, stirring pretty constantly, for a few minutes to soften the onion. Don't let the garlic brown.
Sprinkle in the flour and continue to cook and stir another minute.
Add the sausage back into the pan. Stir in the chicken broth or stock and lemon juice and bring everything up to a simmer, stirring almost constantly.
Add the tortellini and cook according to the package directions, generally just a few minutes. I like to add the cream, kale, and tomatoes a minute or two before they finish cooking. Bring back to a simmer and cook just until the pasta is tender and the kale has wilted.
Remove from the heat and stir in the Parmesan cheese. Add salt or fresh cracked black pepper to taste. Add a bit more lemon juice if needed.
Serve with extra Parmesan cheese.

Notes

If you want to make the soup ahead, keep the tortellini separate from the soup so it doesn't get mushy.
The soup will keep up to 3 days in the refrigerator.
Pasta soups in general do not freeze very well, so if you want to freeze this soup, plan to cook and add the tortellini after thawing.

Nutrition Information

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Calories 482kcal (24%) Carbohydrates 29g (10%) Protein 17g (34%) Fat 34g (52%) Saturated Fat 17g (85%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 101mg (34%) Sodium 1523mg (63%) Potassium 409mg (12%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 4049IU (81%) Vitamin C 37mg (41%) Calcium 247mg (25%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 482 kcal

% Daily Value*

Calories	482kcal	24%
Carbohydrates	29g	10%
Protein	17g	34%
Fat	34g	52%
Saturated Fat	17g	85%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Trans Fat	0.1g	5%
Cholesterol	101mg	34%
Sodium	1523mg	63%
Potassium	409mg	9%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	4049IU	81%
Vitamin C	37mg	41%
Calcium	247mg	25%
Iron	3mg	17%