Creamy Tortellini Soup
This cozy and comforting soup is perfect for a quick weeknight meal, ready in just 30 minutes! It’s packed with tender cheese tortellini, savory Italian sausage, and hearty kale in a rich, creamy broth.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casing removed
- 3 cloves garlic minced
- 1 medium sweet onion diced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 8-ounce can tomato sauce
- 1 3-inch Parmesan rind (optional)
- 1 9-ounce package refrigerated three-cheese tortellini
- ½ bunch kale stems removed and leaves chopped
- ⅓ cup heavy cream
- 3 tablespoons fresh basil chopped
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add Italian sausage and cook until browned, about 3-5 minutes, crumbling it as it cooks. Drain excess fat if needed.
- Stir in garlic, onion, and Italian seasoning. Cook, stirring frequently, until onions are translucent, about 2-3 minutes. Season with salt and pepper to taste.
- Whisk in the flour and cook until lightly browned, about 1 minute.
- Stir in chicken stock, tomato sauce, and Parmesan rind (if using). Bring to a boil, then reduce heat and let simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Add tortellini, cover, and cook until tender, about 5-7 minutes.
- Stir in kale and cook until wilted, about 1-2 minutes.
- Stir in heavy cream and basil, cooking for another minute until heated through. Adjust seasoning with additional salt and pepper if needed.
- Serve immediately and enjoy!
Notes
Parmesan rind: Adds extra depth of flavor but can be omitted if unavailable.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Substitutions: Spinach can be used instead of kale, and turkey sausage can replace Italian sausage for a lighter version.