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–+ servings
Creamy Tortellini Soup

Savory Creamy Tortellini Soup for Cozy Nights at Home

This Creamy Tortellini Soup is quick, heartwarming, and full of flavor, perfect for cozy nights at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 pound Italian Sausage Consider turkey or chicken sausage for a lighter option.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 1 medium Sweet Onion Can be substituted with shallots or yellow onion.
  • 1 tablespoon Italian Seasoning Use dried oregano and thyme if desired.
  • 4 cups Chicken Stock Swap for vegetable broth for a vegetarian version.
  • 1 cup Tomato Sauce Can be replaced with crushed tomatoes for a chunkier texture.
For the Tortellini and Greens
  • 9 ounces Three-Cheese Tortellini Replace with any pasta shape or gluten-free tortellini for dietary needs.
  • 2 cups Kale Spinach or Swiss chard can be used as alternatives.
For Creaminess
  • 1 cup Heavy Cream Substitute with half-and-half or a non-dairy cream for lighter versions.

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions for Creamy Tortellini Soup
  1. In a large stockpot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes. Add in 1 pound of crumbled Italian sausage and cook for about 3-5 minutes, stirring occasionally, until browned and cooked through.
  2. Stir in 3 minced garlic cloves, 1 diced sweet onion, and 1 tablespoon of Italian seasoning. Sauté these ingredients for 2-3 minutes or until the onions turn translucent.
  3. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute until it turns lightly golden.
  4. Slowly stir in 4 cups of chicken stock and 1 cup of tomato sauce. Bring the mixture to a gentle boil, then reduce the heat to a simmer and let it cook for about 10 minutes.
  5. Add in 9 ounces of cheese tortellini to the simmering broth. Cover the pot and cook for 5-7 minutes or until the tortellini are tender.
  6. Stir in 2 cups of chopped kale and allow it to wilt for 1-2 minutes in the hot soup.
  7. Pour in 1 cup of heavy cream and stir to combine, heating through for an additional minute.
  8. Ladle the hot soup into bowls and garnish with fresh basil or parsley if you like.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Watch the fat from sausage and drain excess to prevent greasiness. Store leftovers properly in the fridge for up to 3 days or freeze for longer storage.

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