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–+ servings
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5 from 3 votes

Creamy Tortellini Soup

This creamy tortellini soup combines browned Italian sausage with tender cheese tortellini and silky blended vegetables for a comforting bowl that's hearty enough for dinner. The pureed base creates a luscious, velvety broth that brings everything together in about 30 minutes.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: Italian
Keyword: 30 minute, budget friendly
Servings: 6 to 8 servings
Author: Ali

Ingredients

  • 1 pound ground Italian sausage mild or spicy
  • 1 medium white onion diced
  • 1 large carrot diced
  • 5 cloves garlic minced
  • 1/4 cup tomato paste
  • 1/2 teaspoon crushed red pepper flakes*
  • 4 cups chicken stock
  • 1 (15-ounce) can white beans rinsed and drained
  • 1 teaspoon Italian seasoning
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (9-ounce) package cheese tortellini
  • 3 cups chopped fresh kale
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese plus extra for serving
  • 3 tablespoons minced fresh basil
  • fine sea salt and freshly-ground black pepper

Instructions

  • Brown the sausage. Heat a large stockpot over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon as it cooks, until browned. Use a slotted spoon to transfer the sausage to a clean bowl and set aside.
  • Sauté the veggies. Add the white onion and carrot to the leftover sausage grease (adding in extra oil if needed). Sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring frequently. Add the tomato paste and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
  • Simmer. Add the chicken stock, white beans, Italian seasoning and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, cover and simmer for 5 minutes or until the carrots are tender.
  • Blend. Using an immersion blender, purée the soup until smooth.
  • Finish. Add the cooked sausage, diced tomatoes, tortellini, kale, cream, Parmesan, basil and stir to combine. Continue cooking for 3-5 minutes or until the tortellini is tender.
  • Season. Taste the broth and season with salt and pepper as needed. (I added about 1 teaspoon salt and ½ teaspoon black pepper.)
  • Serve. Serve immediately garnished with extra Parmesan. Enjoy!

Notes

Crushed red pepper flakes: If you’re using spicy Italian sausage, I’d recommend skipping the red pepper flakes at first. But feel free to add them in if you’d like an extra kick of heat.