Description
This creamy Tuscan garlic tortellini soup is a hearty and comforting dish packed with flavorful Italian sausage, tender cheese tortellini, nutrient-rich Tuscan kale, and sun-dried tomatoes in a savory broth enriched with heavy cream. Perfect for a cozy dinner, this soup combines aromatic garlic and onions sautéed to perfection with a luscious creamy base, delivering warmth and deliciousness in every spoonful.
Ingredients
Scale
Main 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
- 1/2 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
- Sauté Aromatics: Heat olive oil in a large pot over medium heat and add the diced onions and minced garlic. Cook until fragrant and the onions become translucent, about 3-5 minutes.
- Brown Italian Sausage: Add the Italian sausage to the pot, breaking it up with a wooden spoon. Cook thoroughly until browned and no longer pink, which should take around 7-8 minutes.
- Add Broth and Tomatoes: Pour in the chicken broth and add the diced tomatoes with their juices. Stir well and bring the mixture to a simmer.
- Cook Tortellini: Add the fresh cheese tortellini directly into the simmering broth. Let them cook until tender, typically about 3-5 minutes.
- Add Kale and Sun-Dried Tomatoes: Stir in the chopped Tuscan kale and sun-dried tomatoes. Allow the soup to simmer until the kale wilts and softens, about 3-4 minutes.
- Finish with Cream and Seasoning: Lower the heat and stir in the heavy cream. Heat through without boiling, then season with salt, pepper, and red pepper flakes to taste. Garnish with fresh basil or parsley before serving.
Notes
- For a spicier soup, increase the amount of red pepper flakes.
- Fresh tortellini cooks quickly; avoid overcooking to prevent it from becoming mushy.
- You can substitute Tuscan kale with spinach or Swiss chard if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- This soup is freezer-friendly; cool completely before freezing in airtight containers.
