Creamy Sausage Tortellini Soup
This thick, comforting soup is loaded with sausage, tender pasta, and hearty vegetables in a silky tomato base.
recipesbynani.comThere is nothing quite like a warm bowl of soup when you need a little comfort. This recipe is a favorite in my kitchen because it brings together savory sausage, three cheese tortellini, and fresh kale in one big pot. It is the perfect meal for busy weeknights when you want something satisfying but simple.
My biggest tip for this soup is to add the kale at the very end of cooking. This keeps the leaves bright and slightly tender without turning them mushy. If you want an extra touch of richness, a small splash of heavy cream stirred in right before serving works wonders.
🧺 Ingredients
- 1 pound ground pork sausage
- 1 tablespoon olive oil
- 2 carrots, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can crushed tomatoes
- 9 ounces refrigerated three cheese tortellini
- 2 cups chopped fresh kale
- 1/2 cup heavy cream
- Salt and pepper to taste
👩🍳Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the ground sausage and cook until browned, breaking it up with a spoon as you go.
- 3
Stir in the diced carrots and onions, cooking for about five minutes until they soften.
- 4
Add the minced garlic and cook for another minute until it smells fragrant.
- 5
Pour in the chicken broth and the crushed tomatoes, then bring the mixture to a gentle boil.
- 6
Reduce the heat to low and stir in the tortellini. Let it simmer for about five to seven minutes until the pasta is tender.
- 7
Stir in the kale and heavy cream, cooking for just two more minutes until the kale has wilted.
- 8
Season with salt and pepper to taste and serve immediately while hot.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. Note that the pasta may soak up some liquid, so add a splash of broth when reheating to bring back that creamy consistency.
Made this recipe? Let us know how it went.
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