Tomato-basil notes, cheesy tortellini, kale and Italian sausage makes up this creamy tortellini soup.
Inspiration behind Tortellini Soup
One of my favorite soups in the whole word is Zuppa Toscana from Olive Garden. It is made with potatoes, onion, Italian sausage and kale in a creamy broth. So, one day I was craving this soup, but wanted to try something different. I thought about how delicious this soup will be with pasta, instead of potatoes, and that’s exactly what I made. I used cheesy tortellini and also added a can of tomato sauce for added flavors.
How to prepare Tortellini Soup
Ingredients:
- Ground mild Italian sausage
- Unsalted butter
- Yellow onion, diced
- Minced garlic
- Italian seasoning
- Crushed red pepper
- All-purpose flour
- Tomato sauce
- Chicken broth/stock
- Sea salt
- Bay leaves
- Cheese tortellini of choice
- Heavy cream
- Grated or shredded parmesan cheese
- Kale
Simple Steps
- Heat a large stock pot or Dutch oven over medium-high heat.
- Break sausage into small pieces into pot. Cook until brown, about 3 minutes. This may need to be done in batches. Remove from pot and set aside until ready to use.
- To the same pot, add butter. Add onion, and sauté for 3 minutes. Reduce heat to medium, and add garlic, and cook until fragrant, about another 3 minutes. Stir in crushed red pepper and Italian seasoning. Stir in flour and stir until smooth. Return sausage to pot, and all contents together.
- Stir in chicken broth/stock and tomato sauce. Add salt and bay leaves. Cover with lid, and simmer for 10 minutes.
- Add tortellini to pot, along with heavy cream and parmesan cheese. Continue to cook for 5 – 7 minutes, or until noodles are al dente, and cheese has melted.
- Turn off heat, and stir in kale. Serve warm.
What to serve with Tortellini Soup
Garlic bread is the best to go with this delicious soup.
Other recipes you may like:
Tortellini Soup
Creamy and flavorful soup packed with cheesy tortellini, Italian sausage and kale.
Ingredients
- 1 lb. ground mild Italian sausage
- 4 tbsp. unsalted butter
- 1 medium onion, diced
- 5 garlic cloves, minced about 2 – 3 tablespoons, but you can use more or less.
- 1 tsp. Italian seasoning
- 1/2 tsp. crushed red pepper
- 2 tbsp. all-purpose flour
- 8 oz. tomato sauce
- 4 cups chicken broth/stock
- 1/2 tsp. sea salt
- 2 bay leaves
- 14 oz. cheese tortellini of choice
- 1 cup heavy cream
- 1 cup grated or shredded parmesan cheese
- 1 bunch of kale, roughly chopped
Instructions
- Heat a large stock pot or dutch oven over medium-high heat. Break sausage into small pieces into pot. Cook until brown, about 3 minutes. This may need to be done in batches. Remove from pot and set aside until ready to use.
- To the same pot, add butter. Add onion, and sauté for 3 minutes. Reduce heat to medium, and add garlic, and cook until fragrant, about another 3 minutes. Stir in crushed red pepper and Italian seasoning. Stir in flour and stir until smooth. Return sausage to pot, and all contents together.
- Stir in chicken broth/stock and tomato sauce. Add salt and bay leaves. Cover with lid, and simmer for 10 minutes.
- Add tortellini to pot, along with heavy cream and parmesan cheese. Continue to cook for 5 – 7 minutes, or until noodles are al dente, and cheese has melted.
- Turn off heat, and stir in kale. Serve warm.
Tried this recipe?Let us know how it was!
No Comments