Creamy Sausage Tortellini Soup
A cozy, one pot soup with Italian sausage, cheese tortellini, and kale in a rich tomato cream broth. Ready in about 35 minutes.
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Servings: 6
INGREDIENTS
- 1 Tablespoon olive oil or avocado oil
- 1 small yellow onion peeled and diced
- 1 lb hot or regular Italian sausage
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 3 Tablespoons tomato paste
- 1 15 oz can crushed tomatoes
- 4 cups reduced sodium chicken broth or bone broth
- 14 to 16 oz refrigerated cheese tortellini
- 1/2 cup freshly grated parmesan cheese
- 4 cups kale stemmed and chopped
- 1/2 cup heavy cream half and half, or cashew cream
- 1 Tablespoon cornstarch or tapioca starch
- Parmesan cheese and parsley for serving
INSTRUCTIONS
- Heat the olive oil in a large Dutch oven or stock pot over medium heat. Cook the onion until soft and translucent, 3 to 4 minutes.1 Tablespoon olive oil or avocado oil, 1 small yellow onion
- Add the Italian sausage and cook, breaking it into small pieces, until browned and cooked through. Stir in the garlic and cook until fragrant, 1 minute.1 lb hot or regular Italian sausage, 3 cloves garlic
- Stir in the Italian seasoning, salt, red pepper flakes, and tomato paste. Cook for 1 to 2 minutes, stirring frequently, until the tomato paste darkens slightly and begins to caramelize on the bottom of the pot.2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon crushed red pepper flakes, 3 Tablespoons tomato paste
- Pour in the crushed tomatoes and broth, scraping up any brown bits from the bottom of the pot. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer for 5 to 10 minutes.1 15 oz can crushed tomatoes, 4 cups reduced sodium chicken broth
- Add the tortellini and simmer according to package directions, usually 3 to 4 minutes, until just tender.14 to 16 oz refrigerated cheese tortellini
- Reduce the heat to low. Stir in the parmesan cheese, kale, and cream, and cook for 1 to 2 minutes, until the kale is wilted and the soup is creamy. Taste and adjust salt or red pepper flakes as needed.1/2 cup freshly grated parmesan cheese, 4 cups kale, 1/2 cup heavy cream
- Whisk the cornstarch with 1 Tablespoon of cold water until smooth. Stir the slurry into the soup and simmer gently for 1 to 2 minutes until thickened. Add a second batch of slurry if you prefer a thicker soup.1 Tablespoon cornstarch
- Ladle into bowls and top with parmesan cheese and parsley.Parmesan cheese and parsley
Notes
Store: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The tortellini will continue to absorb the broth, so the soup will thicken as it sits.
Reheat: Warm it gently in a saucepan over medium-low heat or microwave individual portions until heated through. Add a splash of broth or cream to loosen the soup as needed.
Freeze: I don’t recommend freezing the finished soup because the tortellini can become soft and the cream may separate. To make it freezer-friendly, prepare the soup through the broth step, then freeze the base for up to 3 months. Thaw it overnight in the refrigerator and add the tortellini, Parmesan, kale, cream, and cornstarch slurry while reheating.
Special Tools (affiliate): Stockpot | Parmesan Cheese Grater
Nutrition
Serving: 1serving | Calories: 642kcal | Carbohydrates: 38g | Protein: 29g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 111mg | Sodium: 1488mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1939IU | Vitamin C: 18mg | Calcium: 282mg | Iron: 4mg
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