Warm Up with Creamy Tortellini Soup in Just 30 Minutes

Creamy Tortellini Soup is a comforting and versatile dish that blends savory sausage, tender tortellini, and vibrant greens in a creamy broth.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Adds richness and helps sauté ingredients; substitute with vegetable oil for a lighter option.
1 pound Italian Sausage Provides hearty, savory flavor; can use turkey sausage for a leaner alternative or omit for a vegetarian version.
3 cloves Garlic Minced; enhances aroma and flavor; fresh garlic is preferred, but garlic powder may substitute in a pinch.
1 medium Sweet Onion Diced; adds sweetness and depth; yellow onion can be used if sweet onion is unavailable.
2 teaspoons Italian Seasoning Blend of herbs adds complexity; use a homemade mix of basil, oregano, and thyme if desired.
4 cups Chicken Stock Forms the soup's base, providing depth; for vegetarian, use vegetable broth.

For the Soup

9 oz Three-Cheese Tortellini Creates heartiness in the soup; frozen tortellini may be used following package cooking instructions.
½ bunch Kale Chopped; adds nutrition and texture; spinach or Swiss chard can be substituted for a milder flavor.
⅓ cup Heavy Cream Provides creaminess and richness; half-and-half or cashew cream can be alternatives for lighter versions.

Equipment

large stockpot

Method

Step-by-Step Instructions for Creamy Tortellini Soup

In a large stockpot, drizzle in 2 tablespoons of olive oil and heat over medium until it shimmers, about 1-2 minutes.
Add 1 pound of crumbled Italian sausage to the pot, cooking for 3-5 minutes until nicely browned and cooked through.
Stir in 3 minced garlic cloves, 1 diced sweet onion, and 2 teaspoons of Italian seasoning and sauté for 2-3 minutes.
Sprinkle 2 tablespoons of flour into the pot, stirring well for about 1 minute to lightly brown the flour.
Pour in 4 cups of chicken stock and 1 cup of tomato sauce, stirring well and bringing the mixture to a boil before reducing to a simmer for 10 minutes.
Add 9 ounces of three-cheese tortellini, covering the pot and cooking for 5-7 minutes until tender.
Gently stir in ½ bunch of chopped kale and cook for an additional 1-2 minutes until wilted.
Finally, pour in ⅓ cup of heavy cream, stirring well and allowing the soup to heat through for about 1 minute.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Drain excess fat from the cooked sausage for a healthier soup. Enhance flavor with a splash of lemon juice or red pepper flakes before serving.

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