Description
This Creamy Tortellini Soup is rich, hearty, and full of comforting Italian flavors. Packed with savory sausage, tender cheese tortellini, vibrant kale, and a luscious tomato-cream broth, it’s the perfect cozy meal for chilly days. Quick to make and irresistibly delicious, this soup is a complete meal in one bowl.
Ingredients
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1 tablespoon olive oil
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1 pound Italian sausage, casing removed
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3 cloves garlic, minced
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1 medium sweet onion, diced
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2 teaspoons Italian seasoning
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Kosher salt and freshly ground black pepper, to taste
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2 tablespoons all-purpose flour
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4 cups chicken stock
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1 (8-ounce) can tomato sauce
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1 (3-inch) Parmesan rind, optional
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1 (9-ounce) package refrigerated three cheese tortellini
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1/2 bunch kale, stems removed and leaves chopped
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1/3 cup heavy cream
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3 tablespoons chopped fresh basil
Instructions
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Heat olive oil in a large pot over medium heat.
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Add sausage and cook until browned, about 5–7 minutes, breaking it apart with a spoon.
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Stir in garlic, onion, and Italian seasoning. Cook until onions are translucent, about 3–4 minutes. Season with salt and pepper.
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Sprinkle flour over the mixture and stir until evenly coated, cooking for 1 minute.
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Gradually whisk in chicken stock and tomato sauce. Add the Parmesan rind if using. Bring to a boil, then reduce heat and simmer for 10 minutes.
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Add tortellini and cook for 5–6 minutes or until tender.
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Stir in kale and cook until wilted, about 2–3 minutes.
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Add heavy cream and stir to combine. Simmer for another 2–3 minutes to heat through.
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Remove Parmesan rind if used. Stir in fresh basil. Taste and adjust seasoning if needed.
- Serve warm with crusty bread if desired.
Notes
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Substitute spinach for kale if preferred.
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For a vegetarian version, omit sausage and use vegetable broth.
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To thicken further, simmer a few extra minutes before adding tortellini.
- The Parmesan rind adds deep umami flavor but is optional.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American