Creamy Tortellini Soup
A rich and creamy soup packed with Italian flavors, perfect for a comforting meal any day of the week.
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!
Notes
This soup can be served in large bowls with a sprinkle of fresh basil on top. Pair with crusty bread or a simple side salad. Store leftovers in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months. Tortellini may become softer when reheated.