gimmesomeoven5.0
Creamy Tortellini Soup
This creamy tortellini soup combines browned Italian sausage with tender cheese tortellini and silky blended vegetables for a comforting bowl that's hearty enough for dinner. The pureed base creates a luscious, velvety broth that brings everything together in about 30 minutes.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●wooden spoon
- ●blender
📝 Preparation Steps
1
Brown the sausage. Heat a large stockpot over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon as it cooks, until browned. Use a slotted spoon to transfer the sausage to a clean bowl and set aside.
2
Sauté the veggies. Add the white onion and carrot to the leftover sausage grease (adding in extra oil if needed). Sauté for ⏱️ 5 minutes, stirring occasionally. Add the garlic and sauté for ⏱️ 2 minutes, stirring frequently. Add the tomato paste and crushed red pepper flakes and sauté for ⏱️ 2 minutes, stirring frequently.
medium white onion (diced)1large carrot (diced)1garlic (minced)5 cloves
3
Simmer. Add the chicken stock, white beans, Italian seasoning and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, cover and simmer for ⏱️ 5 minutes or until the carrots are tender.
chicken stock4 cupswhite beans (rinsed and drained)1 (15-ounce) canItalian seasoning1 teaspoonlarge carrot (diced)1
4
Blend. Using an immersion blender, purée the soup until smooth.
5
Finish. Add the cooked sausage, diced tomatoes, tortellini, kale, cream, Parmesan, basil and stir to combine. Continue cooking for ⏱️ 3-5 minutes or until the tortellini is tender.
6
Season. Taste the broth and season with salt and pepper as needed. (I added about 1 teaspoon salt and ½ teaspoon black pepper.)
7
Serve. Serve immediately garnished with extra Parmesan. Enjoy!
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