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Creamy Tortellini Soup

Creamy Tortellini Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
A quick 30-minute creamy tortellini soup! Made with Italian sausage, greens, Parmesan and quick-cooking tortellini. So fast, easy, and cozy!
5 stars (530 ratings)

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
  • ½ bunch kale, stems removed and leaves chopped
  • ⅓ cup heavy cream
  • 3 tablespoons chopped fresh basil

Equipment

Instructions

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  • Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in chicken stock, tomato sauce and Parmesan rind, if using. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  • Stir in tortellini; cover and cook until tender, about 5-7 minutes.
  • Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
  • Serve immediately.

Notes

  • Use refrigerated tortellini. Fresh refrigerated tortellini tastes much better than dry tortellini and cooks up so much faster.
  • Save leftover Parmesan rinds. Get more out of those expensive Parmesan cheeses by using up the leftover rinds! Adding a Parmesan rind slightly thickens the broth and adds a level of nutty richness to the soup.
  • Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
  • Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
  • Store tortellini separately for leftovers. When planning for leftovers, store the cooked tortellini separately from the soup to prevent it from soaking up all the broth.
  • Serve with crusty bread. Serve with homemade crusty bread or garlic knots for dipping—classic sides for creamy tortellini soup.
Course: Soup