Description
A comforting and hearty one-pot meal, this creamy tortellini and sausage soup is perfect for chilly nights and ready in under 40 minutes. It features savory Italian sausage, tender vegetables, and cheesy tortellini in a rich, creamy tomato broth.
Ingredients
- 1 pound Italian Sausage (substitute with ground turkey or chicken)
- 1 medium Onion, finely diced
- 2 medium Carrots, finely diced
- 2 stalks Celery, diced small
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 3 cloves Garlic, minced
- 1/4 teaspoon Red Chili Flakes (optional)
- 1 tablespoon Italian Seasoning Mix
- 2 tablespoons Tomato Paste
- 28 ounces Canned Crushed Tomatoes
- 4 cups Low-Sodium Chicken Stock (vegetable broth for vegetarian option)
- 1 cup Heavy Cream or Half-and-Half
- 9 ounces Cheese Tortellini
- 2 cups Kale, chopped (substitute with spinach)
- 1/4 cup Fresh Basil, chopped (optional)
- 1/2 cup Grated Parmesan, for serving (optional)
Instructions
- In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned, breaking it into bite-sized pieces for about 5-7 minutes.
- Add the diced onion, cooking for 1 minute, then incorporate the carrots and celery. Season with kosher salt and pepper, and cook for about 5 minutes until slightly softened.
- Stir in the minced garlic, tomato paste, and Italian seasoning mix, cooking for another minute.
- Incorporate the canned crushed tomatoes and low-sodium chicken stock. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Add the heavy cream, tortellini, and chopped kale. Cook according to the tortellini package instructions until al dente, about 2 minutes for fresh tortellini.
- If desired, stir in chopped fresh basil before serving. Serve with grated Parmesan on the side.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For freezing, omit tortellini; can last up to 3 months. Thaw and reheat gently, adding fresh tortellini if needed.
- To make it vegan, substitute sausage with plant-based sausage, use dairy-free cream, and vegan tortellini.
- For gluten-free, use gluten-free tortellini or pasta alternatives.
- Enhance flavor by adding a Parmesan cheese rind during simmering or a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg
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