Description
A rich and comforting Creamy Tortellini Soup featuring browned Italian sausage, tender three-cheese tortellini, fresh kale, and a luscious creamy broth seasoned with Italian herbs. This hearty soup is perfect for weeknight dinners and comes together quickly in just 30 minutes.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 teaspoons Italian seasoning
- 4 cups chicken stock
Main Ingredients
- 9-ounce package refrigerated three-cheese tortellini
- ½ bunch kale, chopped
- â…“ cup heavy cream
Instructions
- Heat the Oil: In a large stockpot over medium heat, heat 1 tablespoon of olive oil until it shimmers, preparing the pot for sautéing the sausage and aromatics.
- Brown the Sausage: Add 1 pound of Italian sausage to the pot and cook until browned, breaking it apart into small pieces as it cooks to ensure even cooking and flavor distribution.
- Sauté Aromatics: Mix in 3 cloves minced garlic, 1 diced sweet onion, and 2 teaspoons Italian seasoning. Cook, stirring often, until the onions become translucent and the garlic is fragrant, about 2-3 minutes.
- Optional Thickening: (Optional) Whisk in a bit of flour to the pot and cook for about one minute to create a slightly thicker base for the soup.
- Add Chicken Stock: Pour in 4 cups of chicken stock and bring the mixture to a boil, which will create the soup base.
- Cook Tortellini: Stir in the 9-ounce package of refrigerated three-cheese tortellini. Cover the pot and allow it to cook for 5-7 minutes until the tortellini are tender and cooked through.
- Add Kale: Stir in ½ bunch of chopped kale and cook until wilted, about 2-3 minutes, adding freshness and color to the soup.
- Finish with Cream: Stir in â…“ cup of heavy cream and adjust seasoning with salt and pepper if desired. Serve the soup hot for a creamy, satisfying meal.
Notes
- You can omit the optional flour if you prefer a thinner broth.
- For a spicier soup, use spicy Italian sausage instead of mild.
- Substitute kale with spinach or Swiss chard if preferred.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it gluten-free, use gluten-free tortellini or substitute with gluten-free pasta.
