Description
This creamy tortellini soup features mild Italian sausage, fresh kale, and tender tortellini simmered in a rich tomato and cream broth. Perfect for a comforting meal that’s ready in just 35 minutes and serves six, this soup combines savory flavors with a smooth, velvety texture topped with Parmesan and a hint of red pepper flakes.
Ingredients
Sausage and Vegetables
- 1 pound mild Italian sausage, casing removed
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
Broth and Soup Base
- 1 quart chicken stock
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
Greens and Pasta
- 1 bunch curly kale, stemmed and roughly torn
- 10 ounces fresh tortellini
Finishing Ingredients
- 1 cup heavy cream
- Freshly grated Parmesan cheese, for serving (optional)
- ¼ teaspoon red pepper flakes, for serving (optional)
Instructions
- Cook the sausage: Heat a large pot over medium-high heat. Add the mild Italian sausage, chopped onion, and minced garlic. Cook while breaking up the sausage with a wooden spoon until the meat is browned and the onion is translucent, approximately 5 minutes. Drain off any excess fat to keep the soup from becoming greasy.
- Add liquids and simmer: Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully combined. Bring the mixture to a boil, then add sea salt. Reduce the heat to a simmer and let the soup cook until slightly reduced, about 15 minutes, which concentrates the flavors and thickens the broth slightly.
- Add kale, tortellini, and cream: Stir in the torn kale, fresh tortellini, and heavy cream. Continue cooking for 3 to 5 minutes until the kale wilts and the tortellini are tender yet firm, ensuring the soup is creamy and full of texture.
- Serve: Ladle the hot soup into bowls. If desired, sprinkle freshly grated Parmesan cheese and red pepper flakes on top for added flavor and a touch of heat. Serve immediately to enjoy the soup at its best.
Notes
- For a spicier version, increase the amount of red pepper flakes or add a pinch during cooking.
- Use fresh tortellini for the best texture; frozen or dried tortellini may require longer cooking.
- Substitute kale with spinach or Swiss chard for a different green option.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to prevent the cream from curdling.
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian