Description
This Creamy Sausage Tortellini Soup is a comforting and hearty Italian-inspired dish, combining savory Italian sausage, tender cheese tortellini, and nutrient-packed kale in a rich, creamy tomato broth. Ready in just 30 minutes, it’s the perfect meal for a cozy weeknight dinner packed with flavor and warmth.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon olive oil
- 1 pound ground Italian sausage
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons all-purpose flour
- 4 cups chicken broth
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) diced tomatoes, undrained
- 2 Tablespoons granulated sugar
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 handfuls chopped kale
- 1/2 cup heavy whipping cream
Instructions
- Brown the Sausage and Onion: Heat the olive oil in a large stockpot over medium heat. Add the Italian sausage and diced onion. Cook until the sausage is browned and the onion is softened. Drain any excess grease from the pot.
- Add Aromatics and Seasoning: Stir in minced garlic, Italian seasoning, salt, and pepper with the sausage mixture. Cook for a couple of minutes to release the aromas.
- Make the Roux: Sprinkle the all-purpose flour over the sausage mixture and stir continuously for about one minute, allowing the flour to cook and slightly thicken the base.
- Add Liquids and Simmer: Gradually pour in chicken broth, tomato sauce, undrained diced tomatoes, and granulated sugar while stirring. Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered, stirring occasionally, until the soup reduces and thickens slightly, about 10 minutes.
- Cook Tortellini: Stir in the refrigerated cheese tortellini and cover the pot with a lid. Cook until the tortellini are tender, approximately 5 to 8 minutes.
- Finish the Soup: Remove the lid, add the chopped kale and heavy whipping cream to the pot. Stir until the kale wilts and the soup is heated through, ensuring a creamy and vibrant finish.
- Serve: Ladle the soup into bowls and serve warm. Garnish optionally with shaved Parmesan cheese for added flavor. Enjoy your creamy sausage tortellini soup!
Notes
- Drain excess grease after browning the sausage to avoid a greasy soup.
- You can substitute kale with spinach if preferred.
- Refrigerated tortellini cooks faster than dried, adjust cooking time accordingly.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Adding Parmesan cheese as a garnish enhances the depth of flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to preserve the creaminess.
