Description
This Creamy Sausage Tortellini Soup is a hearty and comforting meal, featuring savory Italian sausage combined with tender cheese tortellini, fresh kale, and a rich, creamy tomato broth. Ready in just 30 minutes, it’s perfect for weeknight dinners when you want something warm and satisfying.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 2 handfuls chopped kale
Seasonings and Flour
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
Liquids and Canned Goods
- 4 cups chicken broth
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) diced tomatoes, undrained
- 1/2 cup heavy whipping cream
Pasta
- 1 package (9 ounces) refrigerated cheese tortellini
Instructions
- Brown the Sausage and Onions: Heat the olive oil in a large stockpot over medium heat. Add the ground Italian sausage and diced onion. Cook, stirring occasionally, until the sausage is browned and the onion is softened. Drain any excess grease from the pot.
- Add Aromatics and Seasoning: Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook this mixture for a couple of minutes until fragrant. Sprinkle the all-purpose flour evenly over the mixture and continue stirring and cooking for another minute to cook off the raw flour taste.
- Add Liquids and Simmer: Gradually pour in the chicken broth, followed by the tomato sauce and the undrained diced tomatoes. Stir in the granulated sugar. Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered, stirring occasionally, until the soup thickens slightly and the flavors meld, about 10 minutes.
- Cook the Tortellini: Add the refrigerated cheese tortellini to the simmering soup. Cover with a lid and cook until the tortellini is tender, about 5 to 8 minutes.
- Finish with Kale and Cream: Remove the lid and stir in the chopped kale and heavy whipping cream. Continue stirring until the kale wilts and the soup is heated through. Serve warm, optionally topped with shaved Parmesan cheese. Enjoy!
Notes
- For best results, use freshly refrigerated cheese tortellini rather than frozen or dried pasta.
- Adjust seasoning to taste, especially salt and pepper, after the soup has simmered and before serving.
- If kale is not available, you can substitute with spinach or Swiss chard.
- To make this soup spicier, consider adding red pepper flakes along with the Italian seasoning.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
