Description
Creamy Tuscan Tortellini Soup is a comforting and flavorful Italian-inspired dish featuring savory Italian sausage, tender cheese tortellini, hearty white beans, and vibrant Tuscan kale. Cooked in a rich broth enhanced with garlic, tomato paste, and Italian herbs, this soup finishes with a touch of cream and freshly grated Parmesan for a luscious, creamy texture. Perfect for a cozy meal, this one-pot stove-top recipe is easy to make and delicious.
Ingredients
Units
Scale
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 Seasonings
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 pinch red pepper flakes
- Salt and pepper to taste
Liquids and Broth
- 6 cups chicken broth or chicken stock
- 1/2 to 1 cup heavy cream, room temperature
Vegetables and Add-ins
- 1 (28 ounce) can diced tomatoes
- 1 (15-19 ounce) can white beans, drained and rinsed
- 2-3 cups chopped Tuscan kale or spinach, stems removed and coarsely chopped
Pasta and Cheese
- 1 pound cheese tortellini
- 1/2 cup Parmigiano Reggiano (Parmesan), finely grated, plus more for serving
- 1/4 cup fresh basil, chopped plus more for garnish
Instructions
- Cook sausage and onions: Heat olive oil in a large saucepan or Dutch oven over medium-high heat on the stovetop. Add the Italian sausage (removing casings) and diced onions. Cook while breaking up the sausage with a spoon until the sausage is fully cooked and onions are soft and tender, about 8-10 minutes. Drain excess fat if desired.
- Add tomato paste, garlic, and herbs: Stir in the tomato paste, chopped garlic, dried oregano, dried thyme, and red pepper flakes. Cook for approximately 1 minute to develop the flavors.
- Add broth, tomatoes, tortellini, and beans: Pour in the chicken broth, diced tomatoes, drained white beans, and cheese tortellini. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add kale and simmer: Stir in the chopped Tuscan kale (or spinach). Simmer on low heat until the tortellini is tender and cooked through, about 7-10 minutes or according to the tortellini package instructions.
- Add cheese and season: Stir in the grated Parmigiano Reggiano and cook until the cheese melts into the broth, enriching the soup. Season with salt and pepper to taste.
- Finish with cream and basil: Gently stir in the heavy cream and let it heat through for about a minute without boiling. Remove the soup from heat, stir in the chopped fresh basil, and serve hot with additional Parmesan and basil garnish if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days. Note that the tortellini will continue to absorb liquid and soften, thickening the soup as it sits.
- For a richer and thicker soup consistency, use crushed tomatoes instead of diced tomatoes and reduce the amount of broth.
- Feel free to adjust the amount of red pepper flakes to control the heat level.
- This soup is best enjoyed fresh but can be gently reheated on the stovetop, adding extra broth if it’s become too thick.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
