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Creamy Tortellini Soup

Creamy Tortellini Soup: Your Cozy 30-Minute Comfort Fix

Creamy Tortellini Soup is a cozy, comforting dish made with tender tortellini, savory Italian sausage, and kale, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil for a lighter version.
  • 1 pound Italian Sausage Use ground turkey or chicken for a leaner option.
  • 3 cloves Garlic Freshly minced is best.
  • 1 medium Sweet Onion Can substitute with yellow onion.
  • 1 tablespoon Italian Seasoning Can replace with dried oregano, basil, and thyme.
  • 4 cups Chicken Stock Use vegetable broth for a vegetarian version.
  • 1 cup Tomato Sauce Crushed tomatoes can be used for a chunkier texture.
For the Heartiness
  • 1 package Three-Cheese Tortellini Feel free to use other tortellini variants.
  • 2 cups Kale Can substitute with spinach.
For the Creaminess
  • 1 cup Heavy Cream Half-and-half for a lighter option, or coconut cream for a dairy-free choice.
  • 1 handful Fresh Basil Lovely for garnish.

Equipment

  • Large stockpot

Method
 

Step-by-Step Instructions for Creamy Tortellini Soup
  1. Heat the Oil: In a large stockpot over medium heat, pour in about 2 tablespoons of olive oil and heat until shimmering.
  2. Cook Sausage: Add 1 pound of Italian sausage to the pot, breaking it apart while cooking until browned, about 3-5 minutes.
  3. Sauté Aromatics: Stir in 3 cloves of minced garlic, 1 diced sweet onion, and 1 tablespoon of Italian seasoning. Cook for 2-3 minutes until onions are translucent.
  4. Add Flour: Sprinkle in 2 tablespoons of all-purpose flour, stirring continuously for about 1 minute.
  5. Create Broth: Pour in 4 cups of chicken stock and 1 cup of tomato sauce, bring to a boil, then reduce heat and simmer for about 10 minutes.
  6. Incorporate Tortellini: Add 1 package of three-cheese tortellini, cover, and cook for 5-7 minutes until tender.
  7. Add Kale: Stir in 2 cups of chopped kale, cooking for 1-2 minutes until wilted.
  8. Finish with Cream: Pour in 1 cup of heavy cream and add fresh basil, heating through for another 2-3 minutes.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 50IUVitamin C: 40mgCalcium: 15mgIron: 10mg

Notes

Store soup in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat on the stove over medium heat.

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