Description
Tuscan Tortellini Soup Recipe Card
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups chicken broth (or vegetable broth)
- 4 cups kale, chopped (or spinach)
- 9 oz cheese tortellini (fresh, frozen, or dried)
- 1/2 cup heavy cream (or half-and-half, coconut milk, or cashew cream)
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Brown the Sausage: In a large pot, heat the olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and garlic. Sauté until the onion is soft and fragrant, about 3-4 minutes.
- Add Tomatoes and Beans: Stir in the crushed tomatoes and cannellini beans, allowing everything to simmer together for about 5 minutes.
- Add Broth and Kale: Pour in the chicken broth and bring to a simmer. Add the chopped kale and let it wilt in the soup for 3-4 minutes.
- Cook the Tortellini: Add the tortellini to the pot and cook according to package instructions (about 5-7 minutes for fresh tortellini).
- Finish with Cream: Reduce the heat to low and stir in the heavy cream. Simmer gently for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese, if desired.
Notes
Nutritional Information (per serving):
- Calories: Approximately 400-500
- Protein: 20-25 grams
- Carbohydrates: 30-35 grams
- Fat: 20-25 grams
- Fiber: 4-6 grams
- Prep Time: 10 minutes
- Cook Time: 20 minutes