A quick and easy tortellini soup that’s amazingly creamy and comforting – perfect for those busy weeknights!

Tortellini. Soup. Croutons. And creamy goodness. And with the help of Wolf’s fuel duel range, you’ll be able to whip this up to absolute perfection.

Tuscan Tortellini Soup

With this range, you have these dual-stacked, sealed burners with two tiers of flame ports – one delivering higher heat and the other for lower heat settings. And the best part about these settings is that you can turn it up to a high searing heat or you can instantly have the merest breath of flame for simmering without boiling.

And unlike some ranges and cooktops that switch the flame off and on to maintain low temperature, Wolf features True Simmer, which means there is a consistent low flame, giving you a more consistent temperature and more delicious dishes.

Now these settings come in super handy where you need both the boiling and simmering functions. Like with this soup, you’ll first let it come to a boil, allowing the flavors to come together. Then you can throw in your fresh tortellini and let those babies simmer until they’re cooked through.

From there, you’ll have an amazingly hearty, creamy soup, bursting with cheesy goodness from those tortellini bites, wonderfully complemented by a handful of croutons. And no, I won’t be judging if you add extra croutons – I just ask that you add as needed to avoid sogginess! You’ll thank me later for it.

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Tuscan Tortellini Soup

Tuscan Tortellini Soup

Yield: 6 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
A quick and easy tortellini soup that’s amazingly creamy and comforting – perfect for those busy weeknights!
5 stars (1 rating)
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Ingredients

  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 cups chicken stock
  • 1 28-ounce can crushed tomatoes
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 9-ounce package refrigerated three cheese tortellini
  • ⅓ cup heavy cream
  • ¼ cup freshly grated Parmesan
  • 1 cup croutons

Instructions

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Whisk in chicken stock, crushed tomatoes, basil, oregano, red pepper flakes and 1 cup water; season with salt and pepper, to taste. Bring to a boil and stir in tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes.
  • Stir in heavy cream and Parmesan until well combined and heated through, about 2-3 minutes.
  • Serve immediately, garnished with croutons, if desired.

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