Print

Tuscan Tortellini Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 51 reviews

This hearty Tuscan Tortellini Soup combines savory Italian sausage, tender cheese tortellini, and nutrient-rich kale in a creamy, flavorful broth. Perfect for warming up on a chilly day, this soup is easy to make in just 40 minutes and serves eight. The blend of Italian seasoning, garlic, and a touch of red chili flakes adds depth and a subtle kick, while the parmesan cheese and heavy cream create a rich, comforting finish.

Ingredients

Main Ingredients

  • 2 tbsp olive oil
  • 1 lb mild Italian sausage (with casing removed)
  • 1 large yellow onion (diced)
  • 2 ribs celery (diced)
  • 4 cloves fresh garlic (finely minced)
  • 2 tsp dried Italian seasoning
  • 1/2 tsp red chili flakes (plus more for topping, optional)
  • 7 cups low-sodium chicken broth
  • 2 cups Tuscan or curly kale (roughly chopped)
  • 1 lb cheese tortellini
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese (plus more for topping)

Instructions

  1. Brown Sausage and Onions: Heat the olive oil in a large pot or dutch oven over medium heat. Add the mild Italian sausage and diced yellow onions. Stir frequently using a wooden spoon to break up the sausage. Cook until the sausage is thoroughly browned and onions are soft and slightly caramelized, approximately 5-8 minutes.
  2. Sauté Vegetables and Seasonings: Add the diced celery, minced garlic, dried Italian seasoning, and red chili flakes to the pot. Cook everything together for about 2 minutes until aromatic and well combined.
  3. Add Broth and Simmer: Pour in the low-sodium chicken broth, then season with salt and pepper to taste. Increase the heat to medium-high and bring the soup to a gentle boil.
  4. Simmer Covered: Reduce heat to medium-low, cover the pot with a lid, and let the soup simmer for 10 minutes, allowing the flavors to meld together.
  5. Add Tortellini and Kale: Stir in the cheese tortellini and roughly chopped kale. Continue cooking for 3 minutes until the tortellini is tender and the kale has wilted.
  6. Finish with Cream and Parmesan: Remove the pot from heat. Stir in the heavy cream and freshly grated parmesan cheese to create a creamy broth.
  7. Serve and Garnish: Ladle the soup into bowls. Top with additional parmesan cheese, a sprinkle of red chili flakes if desired, and a squeeze of fresh lemon juice to brighten the flavors.

Notes

  • Use mild Italian sausage for a balanced flavor, or spicy sausage for extra heat.
  • For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth.
  • Adding a squeeze of fresh lemon juice at the end enhances the soup’s brightness.
  • You can use frozen tortellini; just adjust cooking time slightly as needed.
  • This soup stores well and makes great leftovers for up to 3 days refrigerated.

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