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Creamy Tortellini Soup Recipe

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3.9 from 8 reviews

This creamy tortellini soup is a comforting Italian-inspired dish featuring mild Italian sausage, tender tortellini, and nutritious kale simmered in a rich tomato and cream broth. Ready in just 35 minutes, it’s perfect for a hearty weeknight meal that satisfies the whole family.

Ingredients

Main Ingredients

  • 1 pound mild Italian sausage, casing removed
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, minced
  • 1 quart chicken stock
  • 1 (14-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon sea salt
  • 1 bunch curly kale, stemmed and roughly torn
  • 10 ounces fresh tortellini
  • 1 cup heavy cream

For Serving (Optional)

  • Freshly grated Parmesan cheese
  • ¼ teaspoon red pepper flakes

Instructions

  1. Cook the sausage: Heat a large pot over medium-high heat. Add the mild Italian sausage, chopped yellow onion, and minced garlic. Cook while breaking up the meat with a wooden spoon until the sausage is browned and the onion becomes translucent, about 5 minutes. Drain off any excess fat to keep the soup from becoming greasy.
  2. Add liquids and simmer: Whisk in the chicken stock, crushed tomatoes, and tomato paste until everything is thoroughly combined. Bring the mixture to a boil, then add the sea salt. Reduce the heat to a simmer and cook the soup until it slightly reduces in volume, about 15 minutes, allowing the flavors to meld.
  3. Add kale, tortellini, and cream: Stir in the torn curly kale, fresh tortellini, and heavy cream into the simmering soup. Continue cooking until the kale is wilted and the tortellini are tender, approximately 3 to 5 minutes. This finishes the creamy texture and adds vibrant greens to the dish.
  4. Serve: Ladle the soup into bowls and optionally sprinkle freshly grated Parmesan cheese and a pinch of red pepper flakes on top for extra flavor and a touch of heat. Serve warm and enjoy this comforting, hearty soup.

Notes

  • Use mild Italian sausage for a gentle flavor; spicy sausage can be used if preferred.
  • Fresh tortellini cooks quickly; if using frozen, adjust cooking time accordingly.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
  • Feel free to add extra vegetables like spinach or carrots for more nutrition.

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