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soup in bowl with spoon

Creamy Sausage Tortellini Soup

  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian Inspired
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian Inspired

Ingredients

  • 1 tablespoon olive oil
  • 1 pound mild or hot Italian sausage, casings removed
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 3 ribs celery, diced
  • 6 cloves garlic, minced
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 4 cups chicken broth
  • 114.5 oz can crushed fire roasted tomatoes
  • 2 dried bay leaves
  • 3 cups kale, roughly chopped
  • 19oz package refrigerated cheese tortellini (I used this kind)
  • 1 1/2 cups half and half
  • 1 tablespoon arrowroot starch
  • 1/4 cup chopped basil, plus more for serving
  • shaved parmesan, for serving

Method

  1. Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the olive oil. Next, add the Italian sausage to the pot. Brown the sausage and break it up as it cooks. Drain any excess grease from the pot.
  2. Next, add the diced onion, diced carrot, and diced celery. Sauté the veggies for 4-5 minutes until the onion becomes translucent and everything is fragrant. Next, add the minced garlic, salt, pepper, Italian seasoning, and red pepper flakes to the pot and sauté for an additional minute.
  3. Next, add the chicken broth, crushed tomatoes, and bay leaves. Be sure to scrape any brown bits from the bottom of the pot. Bring the soup to a boil and then reduce the heat to a simmer. Simmer uncovered for 10-15 minutes until the veggies are tender.
  4. After the soup has simmered, add the chopped kale and tortellini to the pot. Cover and let the tortellini cook in the simmering soup for 5-10 minutes or according to package directions.
  5. While the tortellini are simmering, whisk together the half and half and arrowroot starch.
  6. Once the tortellini are tender, pour in the arrowroot and half and half slurry, stirring while you pour it in. The soup should thicken as it continues to simmer.
  7. Stir in the chopped basil and then serve the soup with shaved parmesan and chopped basil.