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My favorite cozy weeknight soup made in 30 min! Loaded with tender tortellini, sausage and kale! And it’s so easy!
Have you seen the news? It’s apparently -50 degrees windchill in Chicago right now.
I wish I was joking. Meanwhile, it was 69 degrees F here in LA today. How will Butters and I survive in the Windy City?
I mean, I’ve loaded up on parkas and electric blankets for myself and Butters. But I don’t know, guys. It’s going to be a dicey winter for us Californians.
But what I do know is this – have as much of this creamy tortellini soup as possible until the polar vortex passes.
That and all the crusty bread to sop up all this creamy goodness.
Oh, and the wine. That helps warm you up too, no?
Swiss chard, baby spinach, collard greens, and cabbage are all great options.
I personally love using fresh cheese tortellini for a more neutral base but your favorite tortellini would also work beautifully here.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Yes! You can freeze the leftovers without the tortellini and heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding cooked tortellini and heavy cream when serving.
Tag @damn_delicious on Instagram and hashtag it #damndelicious!