Italian Sausage Tortellini Soup
A creamy, comforting soup that's quick to prepare and perfect for busy weeknights. This Italian Sausage Tortellini Soup is family-friendly, freezer-friendly, and full of bright and hearty flavors.
Ingredients
Main Ingredients
- 1 package Cheese Tortellini Frozen or fresh, depending on preference.
- 1 lb Italian Sausage Use chicken or turkey Italian sausage, not pork.
- 2 cups Carrots, Diced Should soften when cooked.
- 2 cups Kale, Chopped Can substitute with spinach or swiss chard.
- 4 cups Chicken Broth
- 1 can (14 oz) Diced Tomatoes
- 1 cup Heavy Cream Can use half-and-half for a lighter option.
- 1 teaspoon Italian Seasoning
- to taste Salt and Pepper Adjust according to preference.
- for serving Grated Parmesan Cheese
Instructions
Cooking Process
- In a large pot over medium heat, brown the Italian sausage until golden, about 6-8 minutes.
- Add the diced carrots and cook for about 5 minutes until they soften.
- Stir in the chopped kale and sauté for another 2-3 minutes until wilted.
- Add the chicken broth, diced tomatoes, and Italian seasoning; bring to a boil.
- Reduce heat and add the cheese tortellini, cooking until tender, about 3-4 minutes.
- Stir in the heavy cream and simmer for an additional 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
Make ahead: this soup can be refrigerated for up to 3 days or frozen for up to 2 months. For reheating, gently reheat on medium-low heat, adding a splash of broth if needed. For more flavor, brown the sausage well and taste as you go.