Description
This creamy tortellini soup combines flavorful Italian sausage, tender three-cheese tortellini, and nutritious kale in a rich, savory broth. With its quick preparation and comforting taste, it’s a perfect hearty soup for any day.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 teaspoons Italian seasoning
- 4 cups chicken stock
- 9-ounce package refrigerated three-cheese tortellini
- ½ bunch kale, chopped
- â…“ cup heavy cream
Instructions
- Heat the oil: Heat olive oil in a large stockpot over medium heat until shimmering to prepare the base for sautéing.
- Brown the sausage: Add Italian sausage to the pot and cook until browned, breaking it apart as it cooks to ensure even cooking and texture.
- Sauté aromatics: Stir in the minced garlic, diced sweet onion, and Italian seasoning; sauté until the onions become translucent and fragrant, building flavor.
- Optional thickening: (Optional) Whisk in flour and cook for about one minute to thicken the soup slightly for a creamier consistency.
- Add chicken stock and boil: Pour in the chicken stock and bring the mixture to a boil, preparing the soup base for simmering the pasta.
- Cook tortellini: Stir in the refrigerated three-cheese tortellini, cover the pot, and cook for 5-7 minutes until the pasta is tender and cooked through.
- Add kale: Add the chopped kale to the soup and cook until wilted, incorporating fresh greens and extra nutrients.
- Finish with cream and seasoning: Stir in the heavy cream to add richness, then adjust seasoning to taste before serving the soup hot and comforting.
Notes
- You can skip the flour if you prefer a lighter broth or need a gluten-free option.
- Substitute kale with spinach or Swiss chard if preferred.
- For a spicier version, add crushed red pepper flakes when sautéing the sausage.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid curdling the cream.
