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Creamy Tuscan Tortellini Soup Recipe

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4.2 from 10 reviews

Creamy Tuscan Tortellini Soup is a hearty and flavorful Italian-inspired soup featuring savory Italian sausage, cheese tortellini, tender kale, white beans, and a creamy tomato broth enriched with Parmesan cheese and fresh basil. This comforting soup is perfect for cozy dinners and combines robust herbs, a touch of heat from red pepper flakes, and the creamy texture of heavy cream for a deliciously filling meal.

Ingredients

Meat and Aromatics

  • 2 tablespoons olive oil
  • 1 lb Italian sausage, casings removed
  • 1 large onion or two smaller ones, peeled and diced
  • 4 cloves garlic, peeled and chopped

Herbs and Spices

  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 pinch red pepper flakes

Soup Base

  • 6 cups chicken broth or chicken stock
  • 1 (28 ounce) can diced tomatoes
  • 1 (15-19 ounce) can white beans, drained and rinsed

Pasta and Greens

  • 1 pound cheese tortellini
  • 2-3 cups chopped Tuscan kale or spinach, hard stems removed and coarsely chopped

Dairy and Finishing

  • ½ cup Parmigiano Reggiano (Parmesan), finely grated, plus more for serving
  • ½-1 cup heavy cream, room temperature
  • ¼ cup basil, chopped plus more to garnish

Seasoning

  • Salt and pepper to taste

Instructions

  1. Cook the sausage and onions: Heat the olive oil in a large saucepan or Dutch oven over medium-high heat on the stovetop. Add the Italian sausage and diced onions. Break up the sausage with a spoon and cook until the sausage is fully cooked and the onions are tender, about 8-10 minutes. Optionally, drain off some of the rendered fat.
  2. Sauté garlic, tomato paste, and herbs: Stir in the tomato paste, chopped garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for approximately 1 minute to release the flavors.
  3. Add broth, tomatoes, beans, and tortellini: Pour in the chicken broth, diced tomatoes, drained white beans, and cheese tortellini. Bring the mixture to a boil, then reduce heat to a simmer.
  4. Cook kale and tortellini: Add the chopped Tuscan kale or spinach to the pot. Continue simmering until the tortellini is cooked through, about 7-10 minutes or as directed on the tortellini package.
  5. Melt in Parmesan cheese and season: Stir in the grated Parmigiano Reggiano until melted and well integrated into the broth. Season the soup with salt and freshly ground black pepper to taste.
  6. Add cream and basil: Gently stir in the room temperature heavy cream and allow the soup to warm through for about a minute. Remove from heat and fold in the chopped fresh basil.
  7. Serve and enjoy: Ladle the soup into bowls, garnish with additional Parmesan and basil if desired, and serve hot.

Notes

  • Store leftovers in an airtight container in the refrigerator for 3-5 days. Note that the tortellini will continue to absorb liquid, causing the soup to thicken and the pasta to become softer over time.
  • For a richer and thicker soup, substitute crushed tomatoes for diced tomatoes and reduce the amount of broth used.
  • Feel free to drain excess fat from the cooked sausage to reduce greasiness.
  • Use kale or spinach according to your preference; kale will add more texture while spinach offers a milder flavor.
  • If desired, garnish with extra grated Parmesan and fresh basil leaves for enhanced aroma and presentation.

Find it online: https://marthatasty.com/creamy-tuscan-tortellini-soup-recipe/