Description
Creamy Tuscan Garlic Tortellini Soup is a hearty and flavorful Italian-inspired soup that combines savory Italian sausage, tender fresh cheese tortellini, Tuscan kale, and sun-dried tomatoes in a rich garlic-infused broth finished with creamy heavy cream. Perfect for a cozy meal, this soup balances robust flavors with creamy texture and vibrant greens.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 pound Italian sausage, casings removed
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
Main Ingredients
- 1 package (9 oz) fresh cheese tortellini
- 2 cups Tuscan kale (cavolo nero), chopped
- 1/2 cup sun-dried tomatoes, chopped
Finishing Touches
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
- Fresh basil or parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onions and minced garlic, cooking until fragrant and the onions become translucent, approximately 3-5 minutes.
- Cook Sausage: Add the Italian sausage to the pot, breaking it up with a wooden spoon. Brown the sausage thoroughly until no longer pink, about 5-7 minutes.
- Add Broth and Tomatoes: Pour in the chicken broth and add the diced tomatoes with their juices. Stir to combine and bring the mixture to a gentle simmer.
- Cook Tortellini: Add the fresh cheese tortellini directly into the simmering broth. Let them cook according to package instructions, typically 3-5 minutes, until tender and cooked through.
- Add Greens and Sun-Dried Tomatoes: Stir in the chopped Tuscan kale and sun-dried tomatoes. Continue to simmer for 3-5 minutes until the kale is wilted and tender.
- Finish with Cream and Seasoning: Reduce the heat to low and stir in the heavy cream. Heat through without boiling, then season the soup with salt, pepper, and optional red pepper flakes to your taste. Garnish with fresh basil or parsley before serving.
Notes
- For a spicier kick, increase the amount of red pepper flakes to your preference.
- Fresh cheese tortellini cooks quickly; avoid overcooking to prevent sogginess.
- Substitute Tuscan kale with spinach or Swiss chard if preferred.
- For a lighter version, reduce the heavy cream or use half-and-half.
- This soup stores well in the refrigerator for up to 3 days; reheat gently to prevent curdling.
