Creamy Tortellini Soup
This cozy and comforting weeknight soup is ready in just 30 minutes! Loaded with tender tortellini, savory Italian sausage, and hearty kale, it's rich, flavorful, and incredibly easy to make.
Servings: 6
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 fresh basil chopped
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, crumbling the sausage as it cooks. Drain excess fat if needed.
- Stir in garlic, onion, and Italian seasoning. Cook, stirring frequently, until onions are translucent, about 2-3 minutes. Season with salt and pepper to taste.
- Whisk in the flour and cook until lightly browned, about 1 minute.
- Stir in chicken stock, tomato sauce, and Parmesan rind (if using). Bring to a boil, then reduce heat and let simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Add tortellini, cover, and cook until tender, about 5-7 minutes.
- Stir in kale and cook until wilted, about 1-2 minutes.
- Stir in heavy cream and basil, cooking for another minute until heated through. Season with additional salt and pepper if needed.
- Serve immediately and enjoy!
Notes
Parmesan rind: Adds extra depth of flavor but can be omitted if unavailable.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Substitutions: Spinach can be used instead of kale, and turkey sausage can replace Italian sausage for a lighter version.