Description
This hearty Tortellini Soup features savory Italian sausage, fresh kale, and cheese tortellini simmered in a creamy tomato broth. Ready in just 35 minutes, it’s a comforting, flavorful meal perfect for any night of the week.
Ingredients
Meat and Aromatics
- 1 pound mild Italian sausage, casing removed
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
Liquids and Sauces
- 1 quart chicken stock
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup heavy cream
Vegetables and Pasta
- 1 bunch curly kale, stemmed and roughly torn
- 10 ounces fresh tortellini
Seasonings
- 1 teaspoon sea salt
- Freshly grated Parmesan cheese, for serving (optional)
- ¼ teaspoon red pepper flakes, for serving (optional)
Instructions
- Brown Sausage Base: Heat a large pot over medium-high heat. Add the Italian sausage, chopped onion, and minced garlic. Cook while breaking up the sausage with a wooden spoon until the meat is browned and the onion is translucent, about 5 minutes. Drain off excess fat to keep the broth from being greasy.
- Build Broth: Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully blended. Bring the mixture to a boil, then add sea salt. Reduce heat to a simmer and cook until the broth slightly reduces and thickens, about 15 minutes.
- Add Greens & Pasta: Stir in the torn kale, fresh tortellini, and heavy cream. Continue cooking until the kale has wilted and the tortellini is tender, approximately 3 to 5 minutes.
- Serve: Ladle the soup into bowls. Optionally, sprinkle with freshly grated Parmesan cheese and red pepper flakes for added flavor and heat before serving.
Notes
- For a spicier kick, substitute mild Italian sausage with hot Italian sausage.
- Leftovers can be stored in the refrigerator for up to 3 days, though the tortellini may absorb some of the broth during storage.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
