Description
This creamy tortellini soup features savory Italian sausage, fresh veggies, and tender tortellini, making it an ideal dish for a quick dinner or comforting meal. Perfect for any cozy night in!
Ingredients
Scale
- 1 pound ground italian sausage, mild or spicy
- 1 medium white onion, diced
- 1 large carrot, diced
- 5 cloves garlic, minced
- 1/4 cup tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 4 cups chicken stock
- 1 (15-ounce) can white beans, rinsed and drained
- 1 teaspoon italian seasoning
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (9-ounce) package cheese tortellini
- 3 cups chopped fresh kale
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, plus extra for serving
- 3 tablespoons minced fresh basil
- fine sea salt and freshly-ground black pepper
Instructions
- Brown the sausage in a large stockpot over medium-high heat until browned, then set it aside.
- Sauté the diced onion and carrot in the pot for 5 minutes, then add garlic and sauté for another 2 minutes. Mix in tomato paste and crushed red pepper flakes, cooking for an additional 2 minutes.
- Add chicken stock, white beans, and Italian seasoning to the pot; bring to a simmer, cover, and cook for 5 minutes or until the carrots are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in the cooked sausage, diced tomatoes, tortellini, kale, heavy cream, Parmesan cheese, and basil. Cook for 3-5 minutes until the tortellini is tender.
- Season the soup with salt and pepper to taste, adjusting as needed.
- Serve immediately with extra Parmesan on top.
Notes
For a vegetarian option, you can substitute the sausage with plant-based ground meat.
Adjust the level of crushed red pepper flakes according to your spice preference.
This soup can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg