This is my favorite tortellini soup recipe. Meat tortellini and stir over medium heat until meat is no longer pink. Stir in the broth, water and tomatoes. Cook for 5-8 minutes or until almost tender, stirring occasionally.
Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. To use, partially thaw in refrigerator overnight. Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using baby spinach saves prep time because you don’t have to remove the tough stems of mature spinach. Some people prefer baby spinach’s tender texture in salads. Check out all of our soup recipes for more great ideas. FREE BONUS: 5 Secrets to Be a Better Cook!
This creamy tortellini soup is packed with tender tortellini pasta, fresh kale, and Italian sausage. If you enjoyed Zuppa Toscana, you will love this! Italian tortellini soup is super flavorful, made in just 30 minutes, and will warm you up. As the crisp fall air rolls in, we have soups on our regular rotation like Creamy Tomato Soup, and Chicken Noodle Soup. This tortellini soup is hearty, satisfying, and healthy at the same time. This creamy tortellini soup is packed with tender pasta, colorful kale, and spicy Italian sausage. Super flavorful and made in just 30 minutes, you’ll soon find it a part of your comfort food rotation.
Italian Creamy Tortellini Soup This soup uses simple pantry and refrigerator staple ingredients so it is perfect for busy weeknight dinners or as a starter for an Italian feast paired with Focaccia Bread. It’s also a great option for when you’re having an intense pasta craving but don’t want to fill up on a heavy serving of carbs. Bone Broth for the best flavor or any store-bought variety. Full-fat, heavy cream gives this soup its signature texture. Refrain from using milk, as it won’t make the broth as creamy and is prone to curdling. Creamy tortellini soup with tender tortellini, fresh kale, and Italian sausage. Tortellini soup is hearty, easy, and made in just 30 minutes.
In a heavy soup pot over medium heat, brown the sausage. Add tortellini and lightly boil 5 minutes until cooked through. Stir in kale and cream and simmer for 2-3 minutes, or until the kale is softened. Add in a dash of red pepper flakes or ground cayenne pepper. You can change the soup up with different tortellini varieties including meat stuffed, spinach stuffed, and more. Overcooking tortellini can make it mushy.