Creamy Tuscan Garlic Tortellini Soup
This Tuscan Garlic Tortellini Soup is a creamy, comforting dish that brings the flavors of Italy to your kitchen in just 45 minutes.Perfect for a weeknight dinner or special occasion, this versatile soup serves 6 and is packed with cheese tortellini, Italian sausage, kale, and sun-dried tomatoes in a garlic-infused creamy broth.
Ingredients
- 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
- 1 package 9 oz fresh cheese tortellini
- 2 cups Tuscan kale cavolo nero, chopped
- ½ cup sun-dried tomatoes chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
- Fresh basil or parsley for garnish
Instructions
- Start by sautéing the aromatics. In a large pot, heat some olive oil and toss in diced onions and minced garlic. Cook until fragrant and the onions are translucent.
- Add the Italian sausage to the pot, breaking it up with a wooden spoon as it browns. This is where the magic starts to happen!
- Once the sausage is cooked, it's time to create the flavorful broth base. Pour in some chicken broth and add a can of diced tomatoes. Bring the mixture to a simmer.
- Now for the star of the show – add your fresh tortellini to the pot. They'll cook right in the broth, soaking up all that delicious flavor.
- Toss in the chopped Tuscan kale and sun-dried tomatoes. Let everything simmer until the tortellini is tender and the kale is wilted.
- For the finishing touch, stir in the heavy cream and let it heat through. Season with salt, pepper, and maybe a pinch of red pepper flakes if you like a little kick!
Notes
Pro tip: To achieve the perfect consistency, let the soup simmer for a few minutes after adding the cream. This allows the flavors to meld and the soup to thicken slightly.