Italian Sausage Tortellini soup is the creamy, comfort food you need all winter. Tender cheese tortellini simmered in a tuscan cream broth with sausage, vegetables and herbs.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner, lunch, Soup
Cuisine: American
Keyword: cheese tortellini, italian sausage soup, Tortellini Soup
Servings: 8
Calories: 388kcal
Author: Kellie
Cost: $10
Equipment
1 dutch oven
Ingredients
2tablespoonsolive oil
8ouncesItalian sausagecasing removed
1cupdiced onion
3garlic clovesminced
1tablespoonItalian Seasoning
2tablespoonstomato paste
1cupdry white wine
1 14.5ouncecans diced Fire Roasted Tomatoes
4cupslow sodium beef stock
9ouncesrefrigerated cheese tortellini
1cuphalf and half
1cupgrated parmesan cheese
1 1/2cupschopped kale salt and pepperto taste
Instructions
Heat the olive oil in a large dutch oven or stock pot over medium/high heat.
Add the sausage and cook until browned. Using a slotted spoon, transfer the cooked sausage to a bowl. Pour off all but 2 tablespoons fat. Return the pot to the heat.
Add the onion to the pot and cook until softened, approximately 3-4 minutes.
Stir in the garlic and cook for 1 minute. Add the Italian seasoning and tomato paste, stirring to combine. Continue cooking for 2-3 minutes longer or until the tomato paste begins to turn a deep burgundy color.
Add the wine to the pot and using a wooden spoon, scrape up the brown bits on the bottom of the pot. Bring to a boil and cook until reduced by half.
Add the tomatoes, sausage and beef stock to the pot stirring to combine. Bring the soup to a boil, then reduce the heat to low.
Stir in the tortellini and cook for 7 minutes.
Slowly stir in the half and half and cheese, then add the kale. Simmer for an additional 1-2 minutes then season with salt and pepper to taste.
Serve immediately with extra parmesan cheese, if desired.
Notes
Tortellini Soup can be made up to 24 hours in advance. Add more stock when reheating if needed.