Description
Comforting Tuscan garlic tortellini soup whisks pasta lovers through Italian countryside flavors. Hearty cheese-filled tortellini swim in rich, garlic-infused broth, promising warmth and satisfaction with each delightful spoonful you savor.
Ingredients
Scale
Protein and Meat:
- 1 pound Italian sausage (casings removed)
Vegetables and Aromatics:
- 1 medium onion (diced)
- 6 cloves garlic (minced)
- 2 cups Tuscan kale (cavolo nero, chopped)
- ½ cup sun-dried tomatoes (chopped)
- 1 can (14.5 ounces / 411 grams) diced tomatoes
Liquids and Dairy:
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
Pasta and Seasonings:
- 1 package (9 ounces / 255 grams) fresh cheese tortellini
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
Garnish:
- Fresh basil or parsley
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions and minced garlic until aromatic and onions become translucent, approximately 3-4 minutes.
- Introduce Italian sausage to the pot, breaking it into crumbly pieces with a wooden spoon. Cook until the meat browns completely and develops a rich caramelized exterior, about 5-6 minutes.
- Pour chicken broth into the pot and add diced tomatoes. Gently increase heat to bring the mixture to a gentle simmer, allowing flavors to meld together for 7-8 minutes.
- Carefully add fresh tortellini directly into the simmering liquid. Allow pasta to cook and absorb the surrounding flavors, stirring occasionally to prevent sticking, roughly 6-7 minutes.
- Incorporate chopped Tuscan kale and sun-dried tomatoes into the soup. Continue simmering until tortellini reaches tender consistency and kale wilts slightly, approximately 3-4 minutes.
- Reduce heat to low and slowly stir in heavy cream. Season with salt, black pepper, and optional red pepper flakes for additional warmth. Let the soup rest for 2 minutes to harmonize all ingredients before serving hot.
Notes
- Choose fresh tortellini for the best texture and flavor, ensuring they’re cooked al dente to maintain a slight bite.
- Opt for spicy Italian sausage to add depth, or use a mild version for those who prefer less heat.
- Swap heavy cream with coconut milk or cashew cream for a lactose-free alternative that maintains the soup’s creamy consistency.
- Replace sausage with plant-based crumbles or extra mushrooms to keep the robust flavor profile intact.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 80 mg