Tuscan Tortellini Soup
The little hiss of garlic meeting olive oil takes me straight back to Sunday evenings when your grandfather would set the table while I stirred the soup. My mother made a pot like this whenever…
Ingredients
- 1 tablespoon olive oil
- 8 ounce mild Italian sausage, casing removed
- 1 small yellow onion, finely chopped
- 3 clove garlic, minced
- 3 cup low-sodium chicken broth
- 1 cup crushed tomatoes
- 9 ounce refrigerated cheese tortellini
- 2 cup baby kale, chopped
- 1/2 cup heavy cream
- 2 tablespoon Parmesan cheese, finely grated
Instructions
- Set a medium Dutch oven or heavy soup pot over medium heat. Add the olive oil, then crumble in the sausage and cook for 5 to 6 minutes, stirring until browned. Spoon away excess fat if there is more than a thin coating left in the pot.
- Add the onion and cook for 4 minutes, until it softens. Stir in the garlic and cook for 30 seconds, just until the kitchen smells warm and savory.
- Pour in the chicken broth and crushed tomatoes, scraping the browned bits from the bottom of the pot. Season with salt and black pepper, bring to a gentle boil, then lower the heat and simmer for 10 minutes.
- Stir in the tortellini and simmer according to the package directions, usually 4 to 6 minutes, until tender but still pleasantly springy.
- Fold in the kale and simmer for 2 minutes, until wilted. Reduce the heat to low and stir in the heavy cream; do not let the soup boil after adding it.
- Taste and adjust the salt and pepper. Ladle the soup into two warmed bowls, scatter the Parmesan over each serving, and bring it to the table while the tortellini is still plump and hot.
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