Creamy Tuscan Tortellini Soup
This luscious, brothy tortellini soup is full of hearty ingredients and is sure to fill your belly and warm your soul. I absolutely love a soup like this that’s full of flavour but doesn’t require hours of simmering. It’s easily done in under 30 minutes – that is the beauty of tortellini. This is such a great midweek option as it cooks up so quickly and can be prepared in so many ways and with so many sauces. Tortellini also comes in a gluten free form which is great for those who have sensitivities. They are a total life saver on busy days when you just don’t have the time to invent a meal. We always have a pack in the freezer just for days like that.
This is one of those meals that saves the day. It doesn’t requires extraordinary ingredients - mostly pantry ingredients and as I said before, it can be whipped up in no time. It’s filling and the flavourful broth is just the kind of comfort you need on a cold evening.
What makes tortellini soup so good?
The broth gets its flavour from the sausage and of course the other fresh and dried aromatics. The beans and tortellini give the soup body and make it reminiscent of a minestrone. The added greens give it extra colour and that extra boost in greens that we all need. We loved it served with an extra drizzle of olive oil plus a sprinkling of extra Parmesan cheese and fresh basil.
Tortellini is a great soup that my family requested be on rotation, which is fine by me. I love it when they request simple and quick meals! If you are a fan of warm bowls of comfort like we are then this soup is for you! Enjoy!
- 2 tbsp olive oil
- 1 lb of italian sausage, casings removed
- 1 large onion or two smaller ones, diced
- 4 cloves garlic, chopped
- 1 pinch of red pepper flakes
- 6 cups chicken broth or chicken stock
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can of white beans, drained and rinsed
- 1 cup heavy cooking cream
- 2 tablespoons tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 pound cheese tortellini
- ½ cup parmigiano reggiano (parmesan), grated, plus more for serving
- 2 cups tuscan kale or spinach alternatively, hard stems removed and coarsely chopped
- salt and pepper to taste
- ¼ cup basil, chopped plus more to garnish
- Olive oil to drizzle over soup before serving (optional)
Heat the oil in a large sauce pan over medium-high heat, add the sausage and onions and cook, breaking the sausage up with a spoon until the sausage is cooked through, about 8-10 minutes, before adding the garlic and red pepper flakes and cooking until fragrant about a minute.
Add the tomato paste and cook for approx 1 minute.
Add the broth, tomatoes, oregano, thyme, tortellini, and beans and bring to a boil, then reduce the heat add the kale and simmer until the tortellini is cooked, about 7-10 minutes or according to package.
Add the cheese and cook until the cheese has melted into the broth and then season with salt and pepper to taste.
Gently stir in the cream and allow it to heat through for a minute then remove from heat and stir in the basil and serve hot and enjoy!