Creamy Tortellini Soup
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.96 out of 5 stars
(482)
Ingredients
6 servings
- 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 chopped fresh basil
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Preparation
Chef’s notes
Use fresh tortellini for a quicker cooking time and softer pasta.
Add the heavy cream slowly at the end to prevent curdling.
Store leftover cooked tortellini separately to prevent it from soaking up all the broth.
Serve with crusty bread for dipping and sopping.