Creamy Tortellini Soup

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Creamy Tortellini Soup - My favorite cozy weeknight soup made in just 30 min! It's so stinking easy too. Loaded with tender tortellini, sausage and kale!

My favorite cozy weeknight soup made in just 30 min! It’s so stinking easy too. Loaded with tender tortellini, sausage and kale!

Creamy Tortellini Soup - My favorite cozy weeknight soup made in just 30 min! It's so stinking easy too. Loaded with tender tortellini, sausage and kale!

Have you seen the news? It’s apparently -50 degrees windchill in Chicago right now.

I wish I was joking. Meanwhile, it was 69 degrees F here in LA today. How will Butters and I survive in the Windy City?

I mean, I’ve loaded up on parkas and electric blankets for myself and Butters. But I don’t know, guys. It’s going to be a dicey winter for us Californians.

Creamy Tortellini Soup - My favorite cozy weeknight soup made in just 30 min! It's so stinking easy too. Loaded with tender tortellini, sausage and kale!

But what I do know is this – have as much of this creamy tortellini soup as possible until the polar vortex passes.

That and all the crusty bread to sop up all this creamy goodness.

Oh, and the wine. That helps warm you up too, no?

Creamy Tortellini Soup - My favorite cozy weeknight soup made in just 30 min! It's so stinking easy too. Loaded with tender tortellini, sausage and kale!

Creamy Tortellini Soup

My favorite cozy weeknight soup made in just 30 min! It’s so stinking easy too. Loaded with tender tortellini, sausage and kale!

Ingredients:

  • 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
  • 4 cups chicken stock
  • 1 (8-ounce) can tomato sauce
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 1/2 bunch kale, stems removed and leaves chopped
  • 1/3 cup heavy cream
  • 3 tablespoons chopped fresh basil

Directions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  2. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  5. Stir in tortellini; cover and cook until tender, about 5-7 minutes.
  6. Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
  7. Serve immediately.

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