Creamy Tortellini Soup
This cheesy Creamy Tortellini Soup is the perfect cozy meal for fall and winter nights!
Servings: 6 people
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.
Notes
Chiffonade of basil is great on top of this soup, along with an extra sprinkle of cheese.
Nutrition
Calories: 558kcal | Carbohydrates: 33g | Protein: 25g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 97mg | Sodium: 1251mg | Potassium: 617mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2636IU | Vitamin C: 27mg | Calcium: 236mg | Iron: 4mg