Creamy Tortellini Soup 

This Creamy Tortellini Soup is a delightful bowl of comfort that comes together in just 30 minutes. It's perfect for weeknight dinners, cozy gatherings, or whenever you're in need of something warm and satisfying. Loaded with tender tortellini, savory Italian sausage, and hearty kale, this soup is not only rich in flavor but also incredibly easy to make, making it a standout choice for any occasion.

Ingredients

For the Soup Base:

• 1 tablespoon olive oil
  
  

• 1 pound Italian sausage, casing removed
  
  

• 3 cloves garlic, minced
  
  

• 1 medium sweet onion, diced
  
  

• 2 teaspoons Italian seasoning
  
  

• Kosher salt and freshly ground black pepper, to taste
  
  

• 2 tablespoons all-purpose flour
  
  

For the Broth:

• 4 cups chicken stock
  
  

• 1 (8-ounce) can tomato sauce
  
  

• 1 (3-inch) Parmesan rind (optional)
  
  

For the Tortellini:

• 1 (9-ounce) package refrigerated three-cheese tortellini
  
  

For the Greens:

• ½ bunch kale, stems removed and leaves chopped
  
  

For Creaminess:

• ⅓ cup heavy cream
  
  

• 3 tablespoons fresh basil, chopped
  
  

For Garnish:

• 2 tablespoons fresh parsley, finely chopped
  
  

Directions

1. Heat the Oil: Heat olive oil in a large stockpot or Dutch oven over medium heat until shimmering.
   
   

2. Cook the Sausage: Add Italian sausage to the pot. Cook until browned, about 3-5 minutes. Use a wooden spoon to crumble the sausage as it cooks. Drain excess fat if necessary.
   
   

3. Sauté Aromatics: Stir in minced garlic, diced onion, and Italian seasoning. Cook until the onions are translucent, about 3 minutes. Season with salt and pepper to taste.
   
   

4. Add Flour: Sprinkle in the flour and stir to combine, cooking for about 1 minute to form a roux.
   
   

5. Create the Broth: Gradually add chicken stock and tomato sauce, stirring to incorporate. If using, add the Parmesan rind. Bring the mixture to a simmer and cook for 10 minutes.
   
   

6. Incorporate Tortellini: Add the refrigerated tortellini to the pot. Cook according to package instructions, usually about 5 minutes, until the tortellini float to the top.
   
   

7. Add Kale: Stir in the chopped kale and cook until wilted, about 2 minutes.
   
   

8. Finish with Cream: Reduce heat to low and stir in the heavy cream and fresh basil. Adjust seasoning with salt and pepper as needed.
   
   

9. Serve: Ladle the soup into bowls and garnish with fresh parsley.
   
   

Nutritional Information (per serving)

• Calories: 472 kcal
  
  

• Carbohydrates: 46 g
  
  

• Protein: 16 g
  
  

• Fat: 26 g
  
  

• Saturated Fat: 13 g
  
  

• Cholesterol: 74 mg
  
  

• Sodium: 1490 mg
  
  

• Potassium: 545 mg
  
  

• Fiber: 5 g
  
  

• Sugar: 10 g
  
  

• Vitamin A: 2518 IU
  
  

• Vitamin C: 20 mg
  
  

• Calcium: 286 mg
  
  

• Iron: 4 mg