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Creamy Tortellini Soup Recipe

Creamy Tortellini Soup Recipe
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★★★★★

5.1 from 23 reviews

A rich and comforting creamy tortellini soup featuring Italian sausage, tender three-cheese tortellini, and nutritious kale in a flavorful broth, finished with a touch of heavy cream for extra silkiness.

Ingredients

Scale

Sauce and Soup

  • 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

Pasta and Vegetables

  • 1 (9-ounce) package refrigerated three-cheese tortellini
  • ½ bunch kale, chopped

Finishing Touch

  • ⅓ cup heavy cream
  • 2 tablespoons fresh basil, chopped (optional, recommended)

Instructions

  1. Heat Oil and Cook Sausage: Heat the olive oil in a large stockpot over medium heat. Add the Italian sausage and cook until browned, breaking it up into small crumbles with a spoon as it cooks.
  2. Sauté Aromatics: Stir in minced garlic, diced sweet onion, and Italian seasoning. Sauté the mixture until the onions become translucent and fragrant, about 3-4 minutes.
  3. Add Flour and Cook: Whisk in a tablespoon of flour (not initially listed but necessary for thickening based on instruction). Cook for about one minute until the flour is lightly browned to help thicken the soup.
  4. Add Liquids and Simmer: Pour in the chicken stock and tomato sauce (although tomato sauce was not listed in ingredients, it is referenced in the directions — add ½ cup tomato sauce here). Stir and bring the soup to a boil.
  5. Cook Tortellini: Stir in the refrigerated three-cheese tortellini. Cover the pot and cook for 5 to 7 minutes until the tortellini are tender and cooked through.
  6. Add Kale: Add the chopped kale into the pot, and cook until wilted, about 2-3 minutes.
  7. Finish with Cream and Basil: Stir in the heavy cream and fresh basil, if using. Taste and adjust seasoning with salt and pepper as needed before serving.

Notes

  • For a thicker soup, you can add an additional tablespoon of flour during step 3.
  • Substitute ground turkey for Italian sausage for a leaner option.
  • If fresh basil is unavailable, dried basil can be used but add it earlier with the Italian seasoning.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • For a lower fat version, use half-and-half instead of heavy cream or omit cream entirely.
  • Be careful not to overcook the tortellini to prevent it becoming mushy.

Nutrition

Keywords: creamy tortellini soup, Italian sausage soup, kale soup, three-cheese tortellini soup, comforting soup recipe

Find it online: https://cheframiflavor.com/creamy-tortellini-soup-recipe/