Creamy Tortellini Soup
Store-bought, cheese-filled tortellini are immersed in an extra creamy tomato broth alongside Italian sausage and Tuscan (lacinato) kale, creating a hearty soup.
Servings: 6
Equipment
- 1 Dutch oven
Ingredients
- 1 Tbsp Olive oil
- 1 lb Italian sausage
- 1 ea Onion, diced
- 6 cloves Garlic, minced
- 1 tsp Paprika
- 1/2 tsp Fennel seeds
- 1/4 tsp Crushed red pepper
- 2 Tbsp Tomato paste
- 28 oz Tomato puree
- 8 cups Chicken stock
- 10 oz Cheese tortellini
- 1-1/4 cups Heavy cream
- 1 bunch Tuscan (lacinato) kale, leaves stripped and chopped
- 1/2 cup Fresh basil, chopped
- 1 ea Lemon, juiced
- Grated Parmesan for serving
Instructions
- Heat the olive oil in a Dutch oven over medium-high. Add the sausage and cook, breaking it up with a spoon as you go, until it is browned, 5 to 9 minutes. Push the sausage to one side of the pot and spoon out any excess grease, leaving about 2 tablespoons behind.1 Tbsp Olive oil, 1 lb Italian sausage
- Adjust heat to medium, then add onion, garlic, paprika, fennel, 1½ teaspoons each salt and black pepper, and a pinch of crushed red pepper, and cook, stirring, for 2 minutes, until the onion is just softened and everything is fragrant.1 ea Onion, diced, 6 cloves Garlic, minced, 1 tsp Paprika, 1/2 tsp Fennel seeds, 1/4 tsp Crushed red pepper
- Add the tomato paste and cook, stirring, until it darkens, 2 to 3 minutes. Adjust heat to high, stir in tomato purée and stock, cover the pot and bring to a gentle boil, then add the tortellini and cook until tender, 2 to 3 minutes.2 Tbsp Tomato paste, 28 oz Tomato puree, 8 cups Chicken stock, 10 oz Cheese tortellini
- Add the heavy cream, kale and basil, and cook, stirring, until warmed through and the kale and basil are just wilted, 2 minutes more. Remove from heat and add the lemon juice. Stir to incorporate, then taste and season with salt and pepper as needed.1-1/4 cups Heavy cream, 1 bunch Tuscan (lacinato) kale, leaves stripped and chopped, 1/2 cup Fresh basil, chopped, 1 ea Lemon, juiced
- Serve warm topped with plenty of grated Parmesan. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.Grated Parmesan