Creamy Tortellini Soup
Creamy Tortellini Soup simmers tablespoon olive oil with pound italian sausage for a comforting bowl that tastes full and homemade.
About This Recipe
Creamy Tortellini Soup gets its flavor from building the pot in stages.
Soften the aromatics first, add the main ingredients, and simmer until the broth tastes rounded.
Ingredients
- ✓1 tablespoon olive oil
- ✓1 pound Italian sausage (casing removed)
- ✓3 cloves garlic (minced)
- ✓1 medium sweet onion (diced)
- ✓2 teaspoons Italian seasoning
- ✓Kosher salt and freshly ground black pepper (to taste)
- ✓2 tablespoons all-purpose flour
- ✓4 cups chicken stock
- ✓1 (8-ounce) can tomato sauce
- ✓1u00A0 (3-inch) Parmesan rind (optional)
- ✓1 (9-ounce) package refrigerated three cheese tortellini
- ✓1/2 bunch kale (stems removed and leaves chopped)
- ✓1/3 cup heavy cream
- ✓3 tablespoons chopped fresh basil
Ingredient Notes
- Aromatics: Onion, garlic, celery, or spices should soften before the liquid goes in.
- Broth: Use a broth you like because it carries the whole bowl.
- Finishing Salt: Taste at the end because soups change as they reduce.
- Seasoning: Season in layers so the finished dish is not flat.
Instructions
- 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- 2
Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- 3
Whisk in flour until lightly browned, about 1 minute.
- 4
Stir in chicken stock, tomato sauce and Parmesan rind, if using. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- 5
Stir in tortellini; cover and cook until tender, about 5-7 minutes.
- 6
Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
- 7
Serve immediately.
Katy’s Kitchen Tips
- Start by softening aromatics to build a flavorful base.
- Simmer gently instead of boiling hard.
- Taste and adjust salt near the end.
- Add delicate herbs or dairy after the strongest heat has passed.
Variations and Substitutions
- More vegetables: Add greens, carrots, corn, potatoes, or mushrooms.
- Spicier bowl: Add chili flakes, hot sauce, or fresh chiles.
- Creamy finish: Stir in cream, coconut milk, or blended vegetables.
- Heartier meal: Serve over rice, noodles, or with bread.
What to Serve With Creamy Tortellini Soup
Serve Creamy Tortellini Soup with crusty bread, cornbread, rice, salad, or a simple sandwich.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Boiling too hard: A rough boil can make meat tough and vegetables mushy.
- Adding dairy too early: Creamy ingredients can split under high heat.
- Forgetting salt at the end: Soup often needs final seasoning after simmering.
- Thin flavor: A little acid, herbs, or extra simmering can deepen the bowl.
FAQ
Can I make Creamy Tortellini Soup ahead?
Yes. Soups and stews often taste better after resting.
Can I freeze it?
Broth-based soups usually freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Add salt carefully, then finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Serving Size: 1 serving