Description
Creamy Tuscan Garlic Tortellini Soup is a hearty and comforting Italian-inspired dish that features flavorful Italian sausage, fresh cheese tortellini, Tuscan kale, and sun-dried tomatoes simmered in a rich garlic and tomato broth finished with creamy heavy cream. Perfect for a cozy meal any time of year.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 pound Italian sausage, casings removed
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 package (9 oz) fresh cheese tortellini
- 2 cups Tuscan kale (cavolo nero), chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- Salt and pepper to taste
Optional Garnishes
- Red pepper flakes for heat
- Fresh basil or parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add diced onions and minced garlic. Cook until the onions become translucent and fragrant, about 3-5 minutes.
- Brown Sausage: Add the Italian sausage to the pot, breaking it up with a wooden spoon. Cook until the sausage is browned and fully cooked through, about 7-10 minutes.
- Create Broth Base: Pour in the chicken broth and the diced tomatoes with their juice. Stir to combine and bring the mixture to a simmer to develop flavors.
- Add Tortellini: Add the fresh cheese tortellini directly into the simmering broth. Stir gently to prevent sticking and cook until tortellini are tender, approximately 3-5 minutes depending on package instructions.
- Add Greens and Sun-dried Tomatoes: Stir in the chopped Tuscan kale and sun-dried tomatoes. Let the soup simmer until the kale wilts and tortellini is cooked through, about 5 minutes.
- Finish with Cream: Reduce heat to low and stir in the heavy cream. Heat through gently without boiling. Season the soup with salt, pepper, and red pepper flakes if desired. Stir well.
- Serve: Ladle hot soup into bowls and garnish with fresh basil or parsley. Serve immediately for best flavor.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- Fresh tortellini cooks quickly; avoid overcooking to prevent it from becoming mushy.
- Substitute kale with spinach or Swiss chard if preferred.
- For a lighter version, you may substitute heavy cream with half-and-half or coconut milk.
- This soup freezes well but tortellini texture may slightly change upon reheating.
