Recipe of the Week: Creamy Tortellini Soup

Indulge in the comforting embrace of Creamy Tortellini Soup, a perfect blend of rich flavors and hearty textures. This delightful recipe combines succulent tortellini, fresh vegetables, and a creamy base to create a dish that warms the soul and satisfies the palate. Ideal for chilly evenings or a cozy family dinner, this soup is both easy to prepare and universally loved. Elevate your culinary skills and bring smiles to the table with a bowl of this luxurious soup that promises to become a favorite in any recipe collection.

Cooking Time

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 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  (3-inch) Parmesan rind, optional
• 1 (9-ounce) package refrigerated three cheese tortellini
• ½ bunch kale, stems removed and leaves chopped
• ⅓ cup heavy cream
• 3 tablespoons chopped fresh basil

Cooking Instructions

1. Step 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. Step 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.
3. Step 3: Whisk in flour until lightly browned, about 1 minute.
4. Step 4: Stir in chicken stock, tomato sauce and Parmesan rind, if using. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Step 5: Stir in tortellini; cover and cook until tender, about 5-7 minutes.
6. Step 6: 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.
7. Step 7: Serve immediately.

Tips

• Choose Fresh Tortellini: Fresh tortellini cooks faster and yields a softer pasta compared to dried or frozen varieties.
• Add Cream Slowly: Introduce heavy cream at the end of cooking, pouring it gradually to prevent curdling.
• Use Leftover Parmesan Rinds: Enhance your dishes by adding leftover Parmesan rinds to the broth, which thickens it slightly and adds a nutty richness.
• Separate Tortellini for Leftovers: To avoid the tortellini absorbing all the broth, store it separately from the soup when saving leftovers.
• Serve with Crusty Bread: Enjoy this meal with plenty of homemade crusty bread for dipping, sopping, and dunking.
• Freezing: You can freeze the leftovers without the tortellini and heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding cooked tortellini and heavy cream when serving.
• Can I use dried (shelf stable) tortellini?: Dried tortellini can be cooked in a separate pot and added to the soup at the end of cooking time until warmed through.
• Substitute for the kale: Swiss chard, baby spinach, collard greens, and cabbage