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Creamy Tomato Tortellini Soup
This Creamy Tomato Tortellini Soup comes to us from the genius minds over at The Modern Proper. It’s been a top recipe on their site for over two years, and for good reason.
This creamy tomato tortellini soup is so comforting and hearty, without being too heavy. It really hits the spot on a cool day and comes together in just 30 minutes – perfect for any weeknight. Swoon.
Creamy Tomato Tortellini Soup – Ingredients
- 1 lb mild Italian sausage, ground
- 1 medium onion, minced
- 6 garlic cloves, minced
- 1 quart chicken stock
- 1 (14 oz can) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp salt
- 1 bunch kale, stems removed
- 1 (10 oz) package tortellini, fresh (not dried)
- 1 cup heavy cream
- shaved parmesan cheese (optional)
- ¼ tsp red pepper flakes (optional)
Step by Step Instructions
Heat 1 Tbsp of olive oil in a large soup pot or dutch oven over medium-high heat.
Add the sausage and cook until just browned, about 5 minutes. Add onions and garlic to the pot and and sauté until the onions are soft an translucent, about 5 additional minutes. (Drain off any excessive fat.)
Add the chicken stock, crushed tomatoes and tomato paste. Whisk until tomato paste is fully incorporated.
Bring to a boil and season with kosher salt. Reduce heat to low and simmer for 15 minutes.
Test for seasonings and add salt and pepper as necessary. Add the kale, tortellini and heavy cream.
Simmer for 3-5 minutes until the kale is wilted and the pasta is tender. Serve with parmesan cheese and red pepper flakes if desired.
Recipe by Holly Erickson & Natalie Mortimer
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