Description
Creamy Tortellini Soup is a delectable blend of sausage, cheese tortellini, and fresh veggies, perfect for a quick and comforting dinner that warms the soul.
Ingredients
Scale
- 1 pound ground italian sausage, mild or spicy
- 1 medium white onion, diced
- 1 large carrot, diced
- 5 cloves garlic, minced
- 1/4 cup tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 4 cups chicken stock
- 1 (15-ounce) can white beans, rinsed and drained
- 1 teaspoon italian seasoning
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (9-ounce) package cheese tortellini
- 3 cups chopped fresh kale
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, plus extra for serving
- 3 tablespoons minced fresh basil
- fine sea salt and freshly-ground black pepper
Instructions
- Heat a large stockpot over medium-high heat and brown the sausage until crumbled and fully cooked. Transfer to a bowl and set aside.
- In the same pot, sauté diced onion and carrot for 5 minutes. Add minced garlic and sauté for an additional 2 minutes. Stir in tomato paste and crushed red pepper for another 2 minutes.
- Pour in chicken stock, white beans, and Italian seasoning. Stir and let it come to a simmer, then reduce heat and cover for 5 minutes until carrots are tender.
- Use an immersion blender to purée the soup until smooth.
- Add back the cooked sausage, diced tomatoes, tortellini, chopped kale, heavy cream, parmesan, and fresh basil. Stir and cook for 3-5 minutes until tortellini is tender.
- Season with salt and pepper to taste, adjusting as preferred.
- Serve hot, garnished with extra parmesan.
Notes
Feel free to swap in any type of beans for variety.
For a spicier kick, increase the amount of crushed red pepper flakes.
This soup can be made ahead and frozen for a quick meal later.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 60mg