Description
A rich and comforting Creamy Sausage Tortellini Soup featuring smoked sausage, tender kale, and cheese-filled tortellini in a flavorful tomato and chicken broth base finished with heavy cream and parmesan cheese. Perfect for a cozy meal that comes together in under 30 minutes.
Ingredients
Scale
Soup Base
- 1 medium onion (minced)
- 1 ½ tbsp olive oil
- 6 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 tsp oregano
- 1 bay leaf
- 6 cups chicken stock
- 14 oz petite diced tomatoes
- 1 ½ tsp kosher salt (or more to taste)
Meat and Greens
- 12 oz smoked sausage (cut in half rounds)
- 1 bunch kale (stems removed and chopped into thin strips or use spinach)
Pasta and Dairy
- 10 oz cheese tortellini (fresh, not dried)
- 1 cup heavy cream
- ¼ cup parmesan cheese (shaved for garnish)
Instructions
- Heat the pot: Heat a large dutch oven or soup pot over medium-high heat to prepare for sautéing.
- Sauté onions: Add olive oil and minced onions to the pot and cook for about 5 minutes until they soften and become translucent.
- Cook sausage: Add the smoked sausage cut into half rounds and sauté for 3 minutes until browned, developing flavor.
- Add aromatics: Reduce heat to medium-low and stir in the garlic, oregano, and tomato paste, cooking for 1 minute to release the flavors.
- Simmer broth: Pour in chicken stock, add bay leaf and diced tomatoes, bring the mixture to a boil, season with kosher salt, then reduce to a gentle simmer for 10 minutes.
- Prep greens: While soup simmers, remove kale stems and chop the leaves into thin strips for easy incorporation.
- Add kale, pasta, and cream: Remove bay leaf from soup, add the prepared kale, cheese tortellini, and heavy cream. Simmer on medium-low for 3-5 minutes until the kale is wilted and the tortellini is cooked through.
- Serve: Remove soup from heat, ladle into bowls, garnish with shaved parmesan cheese, and serve with crusty bread for a complete meal.
Notes
- Use fresh cheese tortellini for the best texture; dried tortellini can be substituted but will require a longer cooking time.
- Spinach can be used instead of kale for a milder flavor and quicker cooking time.
- Adjust the salt according to taste since the sausage and chicken stock can add varying levels of sodium.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
