Creamy Tuscan Tortellini Soup
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.
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!
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!
Nutrition
Calories: 916kcalCarbohydrates: 93gProtein: 34gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 153mgSodium: 1874mgPotassium: 1811mgFiber: 10gSugar: 14gVitamin A: 3302IUVitamin C: 41mgCalcium: 317mgIron: 6mg
Tried this recipe?Let us know how it was!