Creamy Tuscan Tortellini Soup Recipe
This creamy Tuscan tortellini soup is super easy to make and sure to be a hit for the whole family! This delicious soup is rich, creamy, flavorful, and filling, perfect for any chilly weeknight. It really is one of the best soups ever, and is sure to be loved by everyone who tries it!
Chilly weather, regardless of what time of the year it is, calls for soup. I’m a soup person through and through, I fondly refer to the autumn and winter months as soup season. And there is nothing I love more on a cold night than a good creamy flavorful soup recipe.
Once soup season rolls around I would eat soup every single day if given the chance, however, I happen to live with quite a few people who aren’t very big on soup.
This recipe came about in an attempt to satisfy those in my house who don’t believe soup counts as a meal. And to satisfy my cravings for a warm, brothy, delicious soup. I’m happy to report that this hearty soup got the job done!
This creamy Tuscan soup, truly is a one-pot wonder, not only is it super easy to make, and you only need to dirty one pan to make it. But it’s also packed full of flavor, it’s light enough to still count as a soup, but filling enough to be a stand-alone meal.
This comforting one-pot meal is sure to be an instant favorite with the whole family! Its creamy soup base blends perfectly with sun-dried tomatoes, and cheese-filled tortellini to create a cozy soup that is perfect for the fall and winter.
The best thing about this creamy tortellini soup recipe is that super simple to make and can easily be tossed together on short notice or on a busy weeknight.
How to Make Creamy Tuscan Tortellini Soup
Ingredients
- mild Italian sausage OR spicy Italian Sausage
- olive oil
- white onion, diced
- garlic cloves, minced
- Russet potatoes, peeled and diced into 1/2-inch pieces
- celery, sliced
- kale, washed and roughly chopped
- sun-dried tomatoes, sliced
- water
- chicken broth, you can also use chicken stock or vegetable broth
- heavy cream
- dried oregano
- sea salt and black pepper to taste
- crushed red pepper flakes, optional
- parmesan cheese, plus more for serving
- dry tortellini. I love to use four-cheese tortellini, but any kind of tortellini will work! You can even use fresh tortellini!
Directions
In a large pot or Dutch oven, brown the sausage over medium heat until cooked through. Remove the cooked sausage from the pan and set aside until ready to use.
Drizzle roughly 1 tbsp of olive oil into the pan, then add the onion, garlic, and celery, and cook stirring often until the onions and celery are translucent.
Add the diced potato, sun-dried tomatoes, and seasoning, and mix well.
Pour in the water and chicken broth, then add the cooked sausage back to the pan, and stir to combine.
Bring the soup to a boil, then reduce the heat and gently simmer stirring often for 15-20 minutes, until the potatoes are fork tender.
Bring the soup back to a boil then add your dry tortellini, continue to boil stirring often until the tortellini is soft, 5-8 minutes.
Add the chopped kale and parmesan cheese, reduce the heat, and cook just until the kale is wilted and the cheese is melted.
Serve immediately topped with a sprinkle of parmesan cheese and a slice of crusty buttered bread.
Enjoy!
Recipe Notes
Any leftover creamy Tuscan tortellini soup can be placed in an airtight container and stored in the fridge for up to 2 days! But keep in mind that the tortellini will continue to soak up the broth and expand as it sits. It might get a little mushy sitting in the fridge, and I recommend adding a little extra broth or water to the soup when you reheat it. But don’t worry it will still taste amazing!
To make this soup extra hearty, add a can of your favorite white beans! I love using Cannellini beans.
If you aren’t a fan of kale you can also use fresh spinach in this recipe. On the same note, if you aren’t a fan of sausage or you don’t eat port, you can easily swap it out for some chopped or shredded chicken breast, or skip the meat altogether!
I like to use jarred sun-dried tomatoes in olive oil that I get from my local grocery store, but you can use any kind that you like. If you are in a pinch drained canned tomatoes also work well. Fire-roasted tomatoes are especially good!
Be Sure to Check Out These Soup Recipes Too!
Creamy Tuscan Tortellini Soup
Ingredients
- 1 lb mild Italian sausage OR spicy Italian Sausage
- olive oil
- 1 white onion diced
- 4 cloves garlic minced
- 3 large Russet potatoes peeled and diced into 1/2-inch pieces
- 2 stalks celery sliced
- 1 bunch kale washed and roughly chopped
- 1 cup sun-dried tomatoes sliced
- 1 cup water
- 4 cups chicken broth you can also use chicken stock or vegetable broth
- 1 cup heavy cream
- 1 tsp dried oregano
- sea salt and black pepper to taste
- 1 tsp crushed red pepper flakes optional
- 1/4 cup parmesan cheese, plus more for serving
- 1 lb dry tortellini I love to use four-cheese tortellini, but any kind of tortellini will work! You can even use fresh tortellini!
Instructions
- In a large pot or Dutch oven, brown the sausage over medium heat until cooked through. Remove the cooked sausage from the pan and set aside until ready to use.
- Drizzle roughly 1 tbsp of olive oil into the pan, then add the onion, garlic, and celery, and cook stirring often until the onions and celery are translucent.
- Add the diced potato, sun-dried tomatoes, and seasoning, and mix well.
- Pour in the water and chicken broth, then add the cooked sausage back to the pan, and stir to combine.
- Bring the soup to a boil, then reduce the heat and gently simmer stirring often for 15-20 minutes, until the potatoes are fork tender.
- Bring the soup back to a boil then add your dry tortellini, continue to boil stirring often until the tortellini is soft, 5-8 minutes.
- Add the chopped kale and parmesan cheese, reduce the heat, and cook just until the kale is wilted and the cheese is melted.
- Serve immediately topped with a sprinkle of parmesan cheese and a slice of crusty buttered bread.
- Enjoy!
