Description
This Creamy Italian Sausage Tortellini Soup is a hearty and comforting dish perfect for a quick weeknight meal. Featuring savory Italian sausage, tender cheese tortellini, fresh kale, and a rich, creamy broth, it combines classic Italian flavors with easy preparation in just 30 minutes. The soup is thickened with a light roux and finished with shaved Parmesan for a flavorful, satisfying bowl that the whole family will love.
Ingredients
Meat and Dairy
- 16 ounces Italian sausage
- 2 cups heavy cream
- Shaved Parmesan for garnish
Vegetables and Herbs
- 1/2 yellow onion, diced
- 6 cloves garlic, minced
- 2 cups fresh chopped kale
- Fresh cracked pepper, to taste
- Kosher salt, to taste
- Parsley, for garnish (optional)
Pantry Items and Spices
- 3 teaspoons olive oil, divided
- 1 tablespoon Italian seasoning
- 3 tablespoons all-purpose flour
- 5 cups chicken broth
- 18 ounce package refrigerated cheese tortellini
Instructions
- Heat oil and cook sausage: Heat 2 teaspoons of olive oil in a large pot over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spatula, until fully cooked through. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
- Sauté onion, garlic, and seasoning: If needed, add the remaining teaspoon of olive oil to the pot. Add the diced onion along with a pinch of salt and pepper. Sauté, stirring frequently, for 3-4 minutes until softened. Add minced garlic and Italian seasoning, cooking for an additional minute to release the aromas.
- Create a roux: Sprinkle the flour into the pot and cook for 1 minute, stirring continuously to cook out the raw flour taste.
- Deglaze with broth: Gradually add about 1/2 cup of chicken broth, stirring to scrape up all the flavorful browned bits from the bottom of the pot. This step adds depth to the soup’s flavor.
- Add remaining broth and ingredients: Stir in the rest of the chicken broth, cheese tortellini, and the cooked sausage. Season with a couple large pinches of salt and pepper to taste.
- Simmer with tortellini: Bring the soup to a simmer over medium-high heat, then reduce heat to low. Let it simmer gently for 3-5 minutes or until the tortellini is cooked al dente.
- Finish with kale and cream: Stir in the fresh chopped kale and heavy cream. Continue cooking until the kale wilts and the soup is warmed through.
- Adjust seasoning and garnish: Taste and adjust seasoning with additional salt and pepper if needed. Serve garnished with shaved Parmesan and optional parsley for added freshness.
- Enjoy and review: Serve the soup hot and, if you enjoyed this recipe, please leave a 5-star rating and review!
Notes
- For a leaner option, use turkey Italian sausage instead of pork sausage.
- You can substitute kale with spinach or Swiss chard if preferred.
- Refrigerated tortellini is recommended for quick cooking; fresh tortellini can also be used.
- If you prefer a thicker soup, add an extra tablespoon of flour when making the roux.
- Adjust the heaviness by substituting half-and-half or whole milk for some or all of the heavy cream.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
