As the evenings draw in and the air gets crisper, there’s nothing quite like a bowl of warm, comforting soup to make your weeknights feel special.
This Tortellini Soup, brimming with hearty Italian sausage, cheese-stuffed tortellini, and nutritious kale, is a hug in a bowl.
Perfect for those busy nights, it’s a deliciously easy 30-minute recipe that promises to satisfy your soul as well as your taste buds!
How to Prepare Tortellini Soup
- Start with the Sausage: In a large pot, heat the olive oil over a medium flame. Crumble in the Italian sausage, browning it for about 3-5 minutes. Remember to break it apart as it cooks. Once browned, discard any excess fat.
- Sauté Aromatics: Toss in the minced garlic, diced onion, and Italian seasoning. Sauté until the onion is soft and translucent, which should take about 2-3 minutes. Season the mixture with salt and pepper to your liking.
- Create the Base: Sprinkle in the flour, stirring for about a minute until it’s just lightly browned. This will help thicken your soup.
- Build the Soup: Gradually whisk in the chicken stock and tomato sauce, ensuring there are no lumps. Bring the mixture to a boil, then lower the heat. Let it simmer for about 10 minutes, stirring occasionally, until it reduces slightly and thickens.
- Add the Tortellini: Place the tortellini into the soup. Cover and let them cook until they are just tender, which should take around 5-7 minutes.
- Finish with Greens and Cream: Add the chopped kale, stirring until it’s wilted and bright green, roughly 1-2 minutes. Finally, blend in the heavy cream and fresh basil. Let everything heat through for about a minute. Taste and adjust the seasoning with salt and pepper as needed.
- Serve Warm: Ladle the soup into bowls and serve it piping hot for an instantly cozy meal.
Tortellini Soup
Savor the essence of comfort with our heartwarming Tortellini Soup. This 30-minute culinary delight combines savory Italian sausage, lush kale, and cheese-filled tortellini, enveloped in a rich, flavorful broth. Perfect for those chilly evenings or when you need a quick, soul-satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage remove casing
- 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
- 1 9-ounce package refrigerated three cheese tortellini
- ½ bunch kale stems removed and leaves chopped
- ⅓ cup heavy cream
- 3 tablespoons chopped fresh basil
Instructions
- Cooking Sausage: In your soup pot, warm up the olive oil over medium heat. Crumble the sausage into the pot, cooking until it's well-browned, which takes about 3-5 minutes. Remember to stir and break it apart. After browning, remove any extra fat.
- Adding Aromatics: Mix in the garlic, onion, and Italian seasoning with the sausage. Stir them together until the onion is clear and soft, about 2-3 minutes. Add salt and pepper according to your preference.
- Thickening the Soup: Sprinkle flour over the mixture, stirring for a minute until it turns a slight brown. This helps thicken your soup.
- Creating the Broth: Slowly add in the chicken stock and tomato sauce while whisking to avoid lumps. Bring it to a boil, then reduce to a simmer. Let it cook for 10 minutes, stirring now and then, until it thickens a bit.
- Adding Tortellini: Put in the tortellini, cover the pot, and let them simmer until they are tender, about 5-7 minutes.
- Finishing Touches: Add the kale, stirring until it wilts, approximately 1-2 minutes. Pour in the heavy cream and basil, warming it through for a minute. Do a final taste test and adjust salt and pepper as needed.
- Ready to Serve: Your Tortellini Soup is now ready to be enjoyed. Serve it hot for a cozy, comforting meal.
Storing Tortellini Soup
To keep your Tortellini Soup tasting fresh, follow these storage tips:
- Refrigeration: Allow the soup to cool to room temperature. Then, transfer it to an airtight container. It can be refrigerated for up to 3-4 days.
- Freezing: This soup can be frozen, but it’s best to do so before adding the tortellini and cream to avoid changes in texture. Freeze the soup base in a freezer-safe container for up to 2-3 months. When ready to serve, thaw overnight in the refrigerator, reheat, and then add the tortellini and cream as per the recipe.
- Reheating: Warm the soup over medium heat on the stove. If it has thickened in the fridge, you may need to add a little water or chicken stock to thin it out. Avoid boiling, as this can affect the texture of the tortellini and kale.
Remember, always check for spoilage before consuming leftovers.
