Creamy Tortellini Soup
By Chungah · damndelicious.net
30 min6 servings
A hearty Italian soup with browned sausage, tomato broth, tender tortellini, kale, and cream.
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| 1 tablespoon olive oil | Brown sausage in oil, crumble & drain fat | Simmer 10 min until slightly thickened | Season with salt & pepper, serve |
| 450 g Italian sausage (casing removed) | |||
| 3 cloves garlic (minced) | Cook garlic, onion & seasoning until soft, 2–3 min | ||
| 1 medium sweet onion (diced) | |||
| 2 teaspoons Italian seasoning | |||
| Kosher salt and freshly ground black pepper (to taste) | Season with salt & pepper | ||
| 2 tablespoons all-purpose flour | Whisk in flour, cook 1 min | ||
| 960 ml chicken stock | Stir in stock, tomato sauce & Parmesan rind | ||
| 1 (8-ounce / 225 g) can tomato sauce | |||
| 1 (3-inch / 7.5 cm) Parmesan rind (optional) | |||
| 1 (9-ounce / 255 g) package refrigerated three cheese tortellini | Stir in tortellini, cover & cook 5–7 min | ||
| 1/2 bunch kale (stems removed and leaves chopped) | Stir in kale until wilted, 1–2 min | ||
| 80 ml heavy cream | Stir in cream & basil, heat through 1 min | ||
| 3 tablespoons chopped fresh basil |
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