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Creamy Tortellini Soup With Sausage

Loaded with cheese tortellini, ground sausage, and kale, swimming in cream and flavor.



This has been one of the coldest winters in history. With wind chills at an all time high, snow in the south, and record-low temperatures, it's more important than ever to stay warm. One of the best ways to get warm this cold season is with this Creamy Tortellini Soup. Filled cheese tortellini and cream, this soup delivers all the comfort-food essentials in a single bowl. Simmer up this delicious concoction together in less than 30 minutes!


Creamy Tortellini Soup With Sausage

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4-6


INGREDIENTS

1 tablespoon olive oil

1 pound Italian sausage, casing removed

3 cloves garlic, minced

1 medium sweet onion, diced

2 teaspoons Italian seasoning

Kosher salt and freshly ground black pepper, to taste

2 tablespoons all-purpose flour

4 cups chicken stock

1 (8-ounce) can tomato sauce

1 (9-ounce) package refrigerated three cheese tortellini

1/2 bunch kale, stems removed and leaves chopped

1/3 cup heavy cream

3 tablespoons chopped fresh basil



DIRECTIONS

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.


2. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste. Whisk in flour until lightly browned, about 1 minute.

3. Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.


4. Stir in tortellini; cover and cook until tender, about 5-7 minutes. Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately.


***This recipe is owned by damndelicious.net. The original recipe can be found here.

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