Creamy Tortellini Soup is a comforting dish that combines delicious flavors and textures into one hearty bowl. This soup is rich, creamy, and packed with savory ingredients, making it a perfect meal for any day of the week. Whether you are looking for a quick dinner solution or a cozy meal to warm you up, this soup fits the bill.
Why Make This Recipe
There are many reasons to make Creamy Tortellini Soup. First, it is quick and easy to prepare, taking less than 30 minutes from start to finish. The ingredients are simple and can be found in most grocery stores. This soup is also versatile; you can customize it based on what you have at home or your dietary preferences. Plus, it’s a great way to enjoy wholesome vegetables, pasta, and protein in one delicious dish!
How to Make Creamy Tortellini Soup
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
- 1/2 bunch kale (stems removed and leaves chopped)
- 1/3 cup heavy cream
- 3 tablespoons chopped fresh basil
Directions:
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add the Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Drain any excess fat.
- Stir in the garlic, onion, and Italian seasoning. Cook, stirring frequently, until the onions are translucent, about 2-3 minutes. Season with salt and pepper to taste.
- Whisk in the flour until lightly browned, which should take about 1 minute.
- Stir in the chicken stock, tomato sauce, and Parmesan rind (if using). Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally until the mixture is reduced and slightly thickened.
- Add the tortellini; cover and cook until tender, about 5-7 minutes.
- Stir in the kale until wilted, about 1-2 minutes. Then add the heavy cream and basil, heating through for about 1 minute. Season with more salt and pepper to taste.
- Serve immediately and enjoy!
How to Serve Creamy Tortellini Soup
Creamy Tortellini Soup can be served in large bowls with a sprinkle of fresh basil on top. Pair it with some crusty bread or a simple side salad to make a complete meal. This soup is ideal for family dinners, gatherings with friends, or as a treat to yourself.
How to Store Creamy Tortellini Soup
If you have leftovers, let the soup cool completely before storing it. Pour the soup into an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just remember that the tortellini might become softer when reheated.
Tips to Make Creamy Tortellini Soup
- For a lighter version, use turkey sausage instead of Italian sausage.
- Add extra vegetables like carrots or bell peppers for more color and nutrition.
- If you like a spicier soup, consider adding red pepper flakes during cooking.
- Use vegetable broth instead of chicken stock for a vegetarian option.
Variation
You can try using different types of tortellini, such as spinach and cheese or mushroom tortellini, to mix up the flavors. Experimenting with different greens, like spinach or Swiss chard, works well too.
FAQs
- Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Just store it in the refrigerator and reheat when ready to serve. - Is there a vegetarian version of this recipe?
Yes! Simply omit the sausage and use vegetable broth instead of chicken stock, along with your favorite vegetables. - Can I use frozen tortellini instead of refrigerated?
Absolutely! Just add a few minutes to the cooking time to make sure the frozen tortellini is fully cooked.
Creamy Tortellini Soup
Ingredients
Main 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 can tomato sauce (8-ounce)
- 1 3-inch Parmesan rind (optional)
- 1 package refrigerated three cheese tortellini (9-ounce)
- 1/2 bunch kale (stems removed and leaves chopped)
- 1/3 cup heavy cream
- 3 tablespoons chopped fresh basil
Instructions
Preparation
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add the Italian sausage and cook until browned, about 3-5 minutes, crumbling the sausage while it cooks. Drain any excess fat.
- Stir in the garlic, onion, and Italian seasoning. Cook, stirring frequently, until the onions are translucent, about 2-3 minutes. Season with salt and pepper to taste.
- Whisk in the flour until lightly browned, about 1 minute.
- Stir in the chicken stock, tomato sauce, and Parmesan rind (if using). Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally until the mixture is reduced and slightly thickened.
- Add the tortellini; cover and cook until tender, about 5-7 minutes.
- Stir in the kale until wilted, about 1-2 minutes. Then add the heavy cream and basil, heating through for about 1 minute. Season with more salt and pepper to taste.
- Serve immediately and enjoy!
