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
Step 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Step 2
Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Step 3
Whisk in flour until lightly browned, about 1 minute.
Step 4
Stir in chicken stock, tomato sauce and Parmesan rind, if using. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Step 5
Stir in tortellini; cover and cook until tender, about 5-7 minutes.
Step 6
Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
Step 7
Serve immediately.
Step 8
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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.
