This one-pot Creamy Tortellini and Sausage Soup is a quick, comforting dish that is hearty, satisfying and exceptionally delicious. One of the best meals you can make on a cold winter night.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 6
Ingredients
1lb(450g) Italian sausage, casings removed(see notes)
1medium onion,diced
2medium carrots,diced
2celery stalks,diced
1teaspoonkosher saltplus more to finish
1/2teaspoonfreshly ground black pepperplus more to finish
Place a large pot or Dutch oven over medium heat. Once hot, add the sausage and cook until browned, breaking into bite-sized pieces with a wooden spoon.
Stir in the diced onion and cook for 1 minute. Add the carrots and celery and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until the veggies are slightly softened, about 5 minutes. Add the garlic, tomato paste, and spices and cook for 1 more minute.
Stir in the canned tomatoes then pour in chicken broth. Bring to a boil, stirring and scraping up any browned bits that stuck to the bottom of the pan. Lower the heat and simmer for 10 minutes.
Add in the heavy cream, tortellini and chopped kale. Cook according to the package instructions or until tortellini is al dente. If using fresh tortellini, it will be ready in about 2 minutes.
Stir in chopped fresh basil, if using. Taste and season with a little more salt and pepper, as needed. Ladle soup into bowls and serve immediately with hot crusty bread and parmesan cheese at the table, if desired.
Notes
Sausage: You can use any sausage you like here, including plant-based. However, if it doesn't have Italian seasoning, consider adding some crushed fennel seeds and paprika.
Italian seasoning: If you don't have Italian seasoning, substitute with a mix of dried oregano, thyme, basil and rosemary. If you have marjoram you can add a pinch of that as well. You don't have to use all of them, just make sure you have at least 2 teaspoons of a mix in total.
Tortellini: You can use a smaller amount of tortellini (9-10 ounces) just be sure to reduce the broth to 4 cups. The rest of the ingredients will not need to be adjusted.
Use enough broth. The pasta will continue to absorb liquid as it sits, so it’s okay if it seems saucy.
To store: Store the tortellini and soup separately. If left in the soup, the tortellini will soak up too much of the broth and become gummy.Refrigerate for up to 4 days.
To reheat: Reheat gently on the stovetop until just heated through. You may need to add a 1/2 cup more broth to make it more soupy.