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Creamy Tortellini Soup

Creamy Tortellini Soup: Your New Cozy Weeknight Favorite

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Warm up with a comforting bowl of Creamy Tortellini Soup, featuring tender cheese tortellini in a creamy broth, savory Italian sausage, and kale.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil For sautéing; feel free to use any neutral oil if needed.
  • 1 pound Italian Sausage Adds savory flavor and richness; substitute with turkey sausage or a vegetarian alternative for a lighter option.
  • 3 cloves Garlic Fresh is preferred, but you can opt for garlic powder in a pinch.
  • 1 medium Sweet Onion Creates a delightful, sweet base flavor; yellow or white onion works well too.
  • 1 tablespoon Italian Seasoning Enhances the soup's overall taste; both dried or fresh herbs can be used.
  • 4 cups Chicken Stock Low-sodium is great for controlling salt, or use vegetable stock for a vegetarian option.
  • 1 cup Tomato Sauce Adds acidity and depth; diced tomatoes can be used for a chunkier texture.
  • 9 ounces Three-Cheese Tortellini The star of the show; fresh or frozen works perfectly.
  • 2 cups Kale Introduces wonderful nutrients and texture; spinach or Swiss chard are good substitutes.
  • 1 cup Heavy Cream Brings luxurious creaminess; replace with half-and-half or coconut cream for a lighter version.
  • 1 tablespoon Basil (optional) Use for garnish and added flavor; fresh or dried basil can elevate your soup.

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions for Creamy Tortellini Soup
  1. Heat 2 tablespoons of olive oil over medium heat until shimmering. Add the Italian sausage, breaking it apart with a wooden spoon as it cooks. Sauté for about 3-5 minutes until browned.
  2. Stir in 3 minced garlic cloves and 1 diced sweet onion along with 1 tablespoon of Italian seasoning. Sauté for an additional 2-3 minutes until the onion becomes translucent.
  3. Sprinkle in 2 tablespoons of flour and whisk continuously for about 1 minute until the flour is lightly browned.
  4. Gradually whisk in 4 cups of chicken stock and 1 cup of tomato sauce, bringing the mixture to a soft boil. Simmer for 10 minutes.
  5. Incorporate 9 ounces of three-cheese tortellini into the pot. Cover and cook for 5-7 minutes until tender.
  6. Stir in 2 cups of chopped kale and cook for an additional 1-2 minutes until wilted.
  7. Stir in 1 cup of heavy cream, mixing well. Taste and adjust seasoning with salt and pepper.
  8. Ladle the creamy soup into bowls and, if desired, sprinkle freshly torn basil on top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 50mgCalcium: 15mgIron: 10mg

Notes

For best results, ensure the oil is hot enough, cook the flour just until lightly browned, and season gradually.

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