Lemony Tuscan Tortellini Soup
User Reviews
5
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Cook Time
30 mins
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Total Time
30 mins
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Servings
6
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Calories
482 kcal
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Course
Dinner
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Cuisine
Italian-American Fussion
Lemony Tuscan Tortellini Soup
Description
Lemony Tuscan Tortellini Soup combines browned Italian sausage with sautéed onion, garlic, and Italian seasonings to build a flavorful base. A light flour roux thickens the broth once chicken stock and fresh lemon juice are added. Fresh cheese tortellini cooks in the simmering broth alongside shredded kale and marinated sun-dried tomatoes, adding hearty textures and touches of earthiness. Heavy cream enriches the soup just before serving, and Parmesan cheese stirred in at the end lends a savory, umami finish. The lemon juice provides a gentle brightness, cutting through the creamy richness and enhancing the overall balance.
Serve this soup warm on its own as a comforting lunch or dinner. It offers a mix of flavors and textures from tender pasta, mildly bitter kale, and tangy tomatoes against the savory broth and sausage. The combination creates a filling dish that holds appeal as a weeknight meal or a make-ahead lunch.
For best results when making ahead, keep tortellini separate to avoid mushiness and add it fresh when reheating. This soup will keep refrigerated for up to three days but is not suitable for freezing due to the pasta's texture changes upon thawing.
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 chicken stock, 4 cups
- 2 Tbsp lemon juice fresh
- 9 ounces cheese tortellini fresh, about 3 cups, refrigerated
- 1 cup heavy cream
- 3 cups kale finely shredded
- 3 Tbsp sun-dried tomatoes marinated, chopped
- 1/4 cup Parmesan Cheese
- salt fresh cracked
- black pepper fresh cracked
garnish
- Parmesan Cheese
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
- To prevent tortellini from becoming mushy, store it separately when making the soup ahead.
- Refrigerate leftovers up to 3 days; do not freeze this pasta soup as texture may degrade.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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