Yield: 6 servings
Creamy Sausage Tortellini Soup
With Italian sausage, cheese tortellini, and fresh kale, this Creamy Sausage Tortellini Soup recipe is a one-pot dinner ready in 30 minutes. It’s hearty, flavorful, and unbelievably easy to make!
Ingredients
- 1 lb Italian sausage, casing removed
- 1 medium onion, diced
- 1 cup chopped carrots
- 1 cup sliced celery
- 1 bell pepper, seeded and diced
- 1 tablespoon minced garlic, or more - measure with your heart
- 1 tablespoon Italian seasoning
- 3 tablespoons all-purpose flour, or 1 tablespoon cornstarch - check notes below
- 1 (15 oz) can petite diced tomatoes, or fire roasted tomatoes
- 6 cups beef broth
- 1 cup heavy cream, or half and half
- 2-3 cups kale, stems removed, or spinach
- 1 (10 oz) package refrigerated tortellini
- ½ cup grated parmesan cheese, plus more for serving
- salt and pepper, to taste
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Instructions
- In a large soup pot or dutch oven, brown the sausage (breaking up any of the large clumps as it cooks) with the onion, carrots, celery and bell pepper. Cook until the sausage is no longer pink, about 8 to 10 minutes. Add the garlic and Italian seasoning and sauté for an additional 30 seconds.
- Whisk in the flour, stirring continuously, for about 2 minutes, until the flour starts to brown and becomes fragrant. Add the tomatoes, stir, then slowly add in the beef stock while constantly stirring. Bring the soup to a simmer and cook for about 15 minutes.
- Add the cream, stir, and let simmer for 2 minutes more. Then stir in the kale and tortellini and simmer for 4 minutes, until tortellini are cooked and kale is wilted.
- Stir in the parmesan cheese until melted and season to taste with salt and pepper. Garnish with parmesan cheese, crushed red pepper flakes, and fresh parsley on top. Serve with a piece of crusty bread to soak up the broth!
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Notes
Store Leftovers: Transfer cooled soup to an airtight container and store in the fridge for up to 4 days.
Reheat: Warm on the stovetop over medium heat, stirring occasionally, or in the microwave in 30-second bursts. Add a splash of broth if the soup has thickened too much.
Use Cornstarch: Skip the flour and stir in a cornstarch slurry (1 tablespoon cornstarch whisked into 1 tablespoon water) into the soup when you add the tortellini.
Nutrition
Serving: 1 serving, Calories: 662kcal, Carbohydrates: 38g, Protein: 27g, Fat: 45g, Saturated Fat: 21g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 127mg, Sodium: 1935mg, Potassium: 806mg, Fiber: 6g, Sugar: 9g, Vitamin A: 5782IU, Vitamin C: 44mg, Calcium: 272mg, Iron: 4mg