Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Yield: 4 SERVINGS
Cosy up on a cold weeknight with a bowl of this delicious, filling soup. Incredibly easy, very comforting, and loaded with tender tortellini, sausage, and kale. Ready in just thirty minutes, this Creamy Tortellini Soup is perfect for a chilly night to enjoy with your loved ones. Pair this with a loaf of crusty bread to sop up all this creamy goodness.
INGREDIENTS
1 tbsp olive oil
1 lb Italian sausage, casing removed
3 cloves garlic, minced
1 medium sweet onion, diced
2 tsp Italian seasoning
Kosher salt and freshly ground black pepper, to taste
2 tbsp all-purpose flour
4 c. chicken stock
1 8-oz. can tomato sauce
1 9-oz. package refrigerated three cheese tortellini
½ bunch kale stems removed and leaves chopped
⅓ c. heavy cream
3 tbsp chopped fresh basil
HOW TO MAKE CREAMY TORTELLINI SOUP
Step 1: In a large stockpot or Dutch oven, heat the olive oil over medium heat. To the hot oil, add the Italian sausage and cook for about 3 to 5 minutes until brown, breaking the sausage into pieces as it cooks. Drain the excess grease when done.
Step 2: To the pot, stir in the garlic, onion, and Italian seasoning. Continue to cook for another 2 to 3 minutes, stirring often until the onions are translucent. Then, whisk in the flour for about a minute until lightly brown.
Step 3: Slowly whisk in the chicken stock and tomato sauce. Bring the mixture to a boil, decrease the heat, and simmer for about 10 minutes while occasionally stirring until the soup has reduced and slightly thickened.
Step 4: Add in the tortellini and stir. Cover the pot and resume cooking for 5 to 7 minutes more until tender.
Step 5: Remove the cover and stir in the kale for about a minute or two until wilted. Then, stir in the heavy cream and basil. Heat for about a minute. To taste, season with salt and pepper.
Step 6: Enjoy immediately when done.
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 tsp Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour
- 4 c. chicken stock
- 1 8-oz. can tomato sauce
- 1 9-oz. package refrigerated three cheese tortellini
- ½ bunch kale stems removed and leaves chopped
- ⅓ c. heavy cream
- 3 tbsp chopped fresh basil
Instructions
Step 1: In a large stockpot or Dutch oven, heat the olive oil over medium heat. To the hot oil, add the Italian sausage and cook for about 3 to 5 minutes until brown, breaking the sausage into pieces as it cooks. Drain the excess grease when done.
Step 2: To the pot, stir in the garlic, onion, and Italian seasoning. Continue to cook for another 2 to 3 minutes, stirring often until the onions are translucent. Then, whisk in the flour for about a minute until lightly brown.
Step 3: Slowly whisk in the chicken stock and tomato sauce. Bring the mixture to a boil, decrease the heat, and simmer for about 10 minutes while occasionally stirring until the soup has reduced and slightly thickened.
Step 4: Add in the tortellini and stir. Cover the pot and resume cooking for 5 to 7 minutes more until tender.
Step 5: Remove the cover and stir in the kale for about a minute or two until wilted. Then, stir in the heavy cream and basil. Heat for about a minute. To taste, season with salt and pepper.
Step 6: Enjoy immediately when done.
