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Creamy Tortellini Soup
A quick 30-minute creamy tortellini soup! Made with Italian sausage, greens, Parmesan and quick-cooking tortellini. So fast, easy, and cozy!
Prep
15 min
Cook
15 min
Total
30 min
Serves
6
Instructions
- 01
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- 02
Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- 03
Whisk in flour until lightly browned, about 1 minute.
- 04
Stir in chicken stock, tomato sauce and Parmesan rind, if using. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- 05
Stir in tortellini; cover and cook until tender, about 5-7 minutes.
- 06
Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
- 07
Serve immediately.
Variations & swaps
Protein swap
- This is a great time to repurpose leftover shredded rotisserie chicken! Or you can substitute the Italian sausage for ground turkey (or beef) or shrimp.
Additional vegetables or veggie swap
- Add in any lingering vegetables such as carrots, celery, bell peppers, zucchini, or green beans.
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