Just over here on my quest to get Thomas to start loving soup - and good news, this Creamy Tortellini Soup got top remarks from my soup-questioning husband! lol
If you missed it on last weeks IG live, my husband declared he's not a soup fan. I've known this for years but it doesn't stop me from enjoying eating and making one of my favorite forms of food of all times. Soup is perfection (and a ton of my favs are listed below). This Creamy Tortellini Soup is half soup / half pasta and if you have someone in your life that is questioning the importance of soup, this could change their mind! Little pillows of tortellini floating around a creamy tomato based broth. VERY INTO IT!!
You can use any flavor of tortellini for this! I'm partial to a Three Cheese flavor, but truly any other filling would be delish! If you can get them fresh from your fav local Italian market... it'll make it that much better!
Some of my favorite soups this winter season:
- Potato Leek Soup
- Italian Wedding Soup
- Baked Potato Soup
- Broccoli Cheddar Soup
- Curry Lentil Soup
- Loaded Minestrone
- even more soups...
Creamy Tortellini Soup
Ingredients
- 1 pound spicy Italian sausage, casing removed
- 1 medium yellow onion diced
- 2 teaspoons Italian seasoning
- 6 cloves garlic finely chopped
- 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 (9-ounce) package refrigerated three cheese tortellini
- 1 bunch kale stems removed and leaves chopped
- ⅓ cup heavy cream
- ⅓ cup parmesan cheese plus more for garnish
- 3 tablespoons fresh basil chopped
Instructions
- Heat a large heavy bottom Dutch Oven over medium high heat. Add Italian sausage and cook until browned, about 5-6 minutes, making sure to break up the sausage as it cooks.
- Stir in the onion and Italian seasoning once the sausage has cooked and season with salt and pepper, to taste. Cook until onions are translucent. Add the garlic and sauté for about 30 seconds more.
- Whisk in flour and cook for about 1 minute. Pour in the chicken stock and tomato sauce and bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in tortellini and kale cook until the pasta is tender and the kale is wilted, about 5-7 minutes. Stir in heavy cream, cheese until heated through, about 1 minute and season with salt and pepper to taste. Stir in basil right before serving and add extra cheese on top if desired.
I love this recipe but I have made some alterations. For veggies, I use carrots, celery, zucchini, and 2 cans diced tomatoes. I add an extra cup of tomato sauce and balsamic vinegar.
It makes a big batch so I put some aside to freeze before I add the cream and tortellini. So delicious!!!