Description
Creamy Tuscan Tortellini Soup is a hearty and flavorful Italian-inspired soup featuring savory Italian sausage, tender cheese tortellini, and nutrient-rich Tuscan kale in a creamy tomato and chicken broth base. Enhanced with garlic, herbs, and Parmesan cheese, this comforting soup strikes the perfect balance between brothy and creamy, making it an ideal meal for chilly days or anytime you crave a satisfying one-pot dish.
Ingredients
Units
Scale
Meat and Aromatics
- 2 tablespoons olive oil
- 1 lb Italian sausage, casings removed
- 1 large onion or two smaller ones, peeled and diced
- 4 cloves garlic, peeled and chopped
Herbs and Seasoning
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 pinch red pepper flakes (optional)
- Salt and pepper to taste
Liquids and Canned Goods
- 6 cups chicken broth or chicken stock
- 1 (28 ounce) can diced tomatoes
- 1 (15-19 ounce) can white beans, drained and rinsed
- 1/2-1 cup heavy cream, room temperature
Main Ingredients
- 1 pound cheese tortellini
- 2-3 cups chopped Tuscan kale or spinach, stems removed
Cheese and Garnish
- 1/2 cup Parmigiano Reggiano (Parmesan), finely grated, plus more for serving
- 1/4 cup chopped fresh basil, plus more to garnish
Instructions
- Cook the sausage and onions: Heat olive oil in a large saucepan or Dutch oven over medium-high heat on the stovetop. Add the sausage (remove casings first) and diced onions. Cook while breaking the sausage apart with a spoon until the sausage is fully cooked and the onions are tender, about 8–10 minutes. Drain some fat if desired.
- Add aromatics and tomato paste: Stir in the tomato paste, chopped garlic, dried oregano, dried thyme, and red pepper flakes if using. Cook for about 1 minute to release the flavors.
- Add broth, tomatoes, beans, and tortellini: Pour in the chicken broth, canned diced tomatoes (with their juices), rinsed white beans, and cheese tortellini. Bring the mixture to a boil, then reduce heat to low.
- Simmer with greens: Add the chopped Tuscan kale or spinach to the pot. Simmer gently until the tortellini is tender and cooked through, about 7–10 minutes or according to package instructions.
- Incorporate cheese and season: Stir in the grated Parmesan cheese until melted into the broth. Season the soup with salt and freshly ground black pepper to taste.
- Add cream and basil: Gently stir in the heavy cream and let the soup heat through for about 1 minute. Remove from heat and fold in the chopped fresh basil.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan and basil if desired. Serve hot and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days. The pasta will continue to absorb liquid, thickening the soup over time, and the tortellini may swell and soften.
- For a richer, thicker soup, use crushed tomatoes instead of diced and reduce the amount of broth slightly.
- If preferred, substitute Tuscan kale with spinach for a milder green.
- Feel free to drain excess sausage fat for a lighter soup.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
