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Creamy Tortellini Soup Recipe

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4.3 from 3 reviews

This Creamy Tortellini Soup is a comforting and hearty meal featuring mild turkey sausage, tender tortellini pasta, and nutritious kale all simmered in a rich tomato and cream broth. Ready in just 35 minutes, it’s perfect for a cozy weeknight dinner or a satisfying lunch.

Ingredients

Meat and Aromatics

  • 1 pound mild turkey sausage, casing removed
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, minced

Liquids and Vegetables

  • 1 quart chicken stock
  • 1 (14-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon sea salt
  • 1 bunch curly kale, stemmed and roughly torn
  • 10 ounces fresh tortellini
  • 1 cup heavy cream

Garnishes (Optional)

  • Freshly grated Parmesan cheese, for serving
  • ¼ teaspoon red pepper flakes, for serving

Instructions

  1. Cook the sausage: Heat a large pot over medium-high heat. Add the turkey sausage, chopped onion, and minced garlic. Cook while breaking up the sausage with a wooden spoon until the meat is browned and the onion becomes translucent, about 5 minutes. Drain off any excessive fat to keep the soup lighter.
  2. Add liquids and simmer: Whisk in the chicken stock, crushed tomatoes, and tomato paste into the pot until fully combined. Bring the mixture to a boil, then add sea salt. Reduce the heat to a low simmer and let cook until the soup has slightly reduced and thickened, approximately 15 minutes.
  3. Cook the greens and pasta: Stir in the torn kale, fresh tortellini, and heavy cream into the simmering soup. Cook for an additional 3 to 5 minutes, or until the kale is wilted and the tortellini are tender and cooked through.
  4. Serve: Ladle the hot soup into bowls. Optionally, sprinkle with freshly grated Parmesan cheese and red pepper flakes to add extra flavor and a touch of heat before serving.

Notes

  • Use mild turkey sausage for a leaner protein option, or substitute with Italian sausage or ground chicken if preferred.
  • Fresh tortellini works best for a tender texture, but frozen tortellini can be used, adjusting cooking time as necessary.
  • To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken stock.
  • For a thicker soup, simmer a little longer before adding kale and tortellini.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://lauracooks.com/creamy-tortellini-soup-recipe/