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This creamy Tuscan soup packs a flavorful punch with cheese-filled pasta, zesty sausage, and nutritious greens. It's the ultimate comfort food you can whip up in half an hour - bringing those cozy Italian flavors straight to your dinner table without any fuss.
Homemade Italian Comfort in Minutes
I stumbled on this gem while trying to jazz up store-bought tortellini. There's something magical about how the rich, creamy broth works with the spicy kick from the sausage, and the kale adds such nice color and crunch. It's basically a warm hug in bowl form! And the best part? It's ready super fast for those crazy weeknights.
What You'll Need
- Olive Oil: For cooking down your veggies and meat.
- Italian Sausage: Brings that authentic taste - grab the good stuff if you can.
- Garlic and Onion: The must-have base that builds amazing flavor.
- Italian Seasoning: This herb mix makes everything taste better.
- All-Purpose Flour: Your secret weapon for a thicker soup.
- Chicken Stock: The backbone of your tasty broth.
- Tomato Sauce: Adds that lovely red color and zingy taste.
- Tortellini: Those little cheese-stuffed pasta pockets we all love.
- Kale: Chopped fresh leaves for a pop of green and goodness.
- Heavy Cream: What makes everything silky smooth.
- Fresh Basil: Gives that final punch of garden-fresh flavor.
Let's Make It Together
- Sauté Sausage and Aromatics
- Warm up your olive oil in a big pot over medium heat. Toss in the Italian sausage and cook until it browns, breaking it into chunks as you go. Pour off extra fat, then throw in your garlic, onion and Italian seasoning. Keep cooking until those onions turn clear.
- Add Flour and Liquids
- Sprinkle in the flour and stir for about a minute. Slowly pour in your chicken stock and tomato sauce while stirring. Bring everything to a bubble, then turn down the heat and let it simmer for 10 minutes until it starts to thicken up.
- Cook Tortellini
- Drop your tortellini right into the bubbling soup. Put the lid on and let them cook for 5–7 minutes until they're nice and tender.
- Finish with Kale and Cream
- Mix in your chopped kale and watch it wilt down. Pour in the heavy cream and toss in fresh basil, stirring until everything's hot. Add salt and pepper to taste. Serve it up steaming hot.
Making It Perfect
After making this soup countless times, I've picked up some handy tips. Take your time browning the sausage - those little crispy pieces pack tons of flavor. I always wait to add the tortellini near the end so they don't get mushy. And don't skip that fresh basil at the finish line - it really wakes up all those rich flavors.
Keeping It Fresh
This soup tastes amazing right away but will stay good in your fridge for a couple days. When you warm it up again, add a little cream or broth to get that smooth texture back. I sometimes cook the tortellini on the side and add them to each bowl right before eating - that way they don't get soggy when you save leftovers.
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Frequently Asked Questions
- → Can frozen tortellini be used?
- Absolutely! Frozen tortellini works too. Just follow the cooking time suggested on the packaging and add a couple more minutes if needed.
- → Is there a kale substitute?
- Yes, you can use spinach or Swiss chard instead of kale. Spinach cooks quicker, while Swiss chard takes a bit longer.
- → Can I prepare it in advance?
- Make the soup base ahead and toss the tortellini in while reheating. This keeps the pasta from soaking up too much broth.
- → What kind of sausage works best?
- Choose between sweet or spicy Italian sausage, depending on your taste. You can even use turkey sausage for a leaner choice.
- → How should I store leftovers?
- Put leftovers in an airtight container in the fridge for up to 3 days. Reheat with extra broth, as the pasta may absorb some of the liquid.