Tuscan Tortellini Soup

Italian soups never taste like just a soup. They’re heartier – with lots of substance like meat, vegetables, broth and always some sort starch like noodles or potatoes. Some meals never feel complete just with soup, but Tuscan and Italian soups always seem to fill everyone up. This soup is by far one of my favorites. I took my Creamy Tuscan Soup  and added some tomatoes and replaced the potatoes with cheese tortellini. One of the stars of the soup is the kale. Its texture holds up, even after cooking for a while.
This recipe calls for an Italian classic get together, which includes great food and people. It serves a lot. In fact, I loved this soup so much I ate the leftovers for 3 days! This is the perfect meal to invite friends over or even take it to them.
From our crowded table to yours, enjoy!
XOXO San

Tuscan Tortellini Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 10-12

Tuscan Tortellini Soup

A classic Tuscan soup with tomatoes, spicy chicken sausage, garlic, onions, kale and parmesan cheese.

Ingredients

  • 1 ½ lbs. spicy Italian chicken sausage, I picked mine up at Sprouts Market, they make their own!
  • ½ purple onion, chopped
  • ½ yellow onion, chopped
  • 2 tablespoons olive oil
  • 5 garlic cloves, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 6 cups chicken broth
  • 4-6 cups kale, roughly chopped
  • 1 cup of half and half or whole milk
  • 1 box package of cheese tortellini, I picked mine up in the Italian isle and the store by all the noodles
  • 1 cup + more for topping parmesan or asiago cheese, grated
  • Salt & white pepper to taste

Directions

In a heavy-bottomed pot, I like to use my cast iron cooking pot, heat 1 tablespoon of olive oil and brown spicy Italian chicken sausage. Once completely cooked, drain and set aside. Then in the same pot, heat 1 tablespoon of olive oil, add onions and garlic and cook until tender. Once onions and garlic are caramelized, add crushed tomatoes, chicken stock, browned ground sausage & kale.

Bring to a boil- stirring frequently, add pepper and salt to taste.

Continue to boil 5-10 minutes to allow flavors to merge.

Add cheese tortellini and cook until al dente, about 15-20 minutes.

Add half and half and parmesan cheese.

Simmer for a few more minutes.

Remove from heat & serve.

http://www.adashofsanity.com/2014/03/tuscan-tortellini-soup/

Kids Review: There were literal tears over the tomatoes. And we found that the kids just really picked out the sausage and tortellini, but with some added cheese on top, three out of the five kids enjoyed it.

Comments

  1. says

    This soup looks SO delicious! It’s been PINNED to my Soups and Stews board!
    I found you over at the Wonderfully Creative Wednesdays link party. Hope you’ll stop by and see my recipe for Cabbage Rolls with Turkey Sausage & Farro! :)

    • Sandra says

      Thanks Becca for stopping by and for the pin!!! I will totally check out your recipe, I love, love cabbage rolls! xo San

  2. says

    I stopped by from Cast Party Wednesday because your soup looks so delicous! I’m putting it in my yumprint.com soup cookbook to give a try sometime! Thanks for sharing! HUGS

    • Sandra says

      Thanks so much Cheryl!!! Is the cook book on-line? I would love to check it out. Thanks for taking the time to stop by! xo San

    • Sandra says

      Thanks Laura – I was gone on vacation and didn’t see this comment until now! I look forward to linking up again!!! XO San

  3. says

    Wow, Sandra, this looks and sounds fantastic. I’m curious – why were the kids crying over the tomatoes? lol.
    I love this combination of ingredients and will definitely be making this. (I know people say that all the time, but I WILL be cooking it, I promise!) Beautiful photography as well.

  4. says

    Sandra, thank you so much for sharing this delicious Tuscan Tortellini Soup with us this week at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    • Sandra says

      Helen – Hope you see this in time. The dried tortellini is 7 ounces. Hope this helps, I would think one to two would be enough! xo San

  5. says

    This soup looks absolutely amazing! I want some right now as I look out my window at the rain/snow… It looks simple to make yet hearty and fulfilling! Thanks so much for sharing!!! You will be featured this week!

  6. Jennifer says

    This looks amazing and I can’t wait to make it. Wondering if you have ever tried freezing it with success. Thanks!

  7. Heather says

    I want to make this tonight! Question though: the picture looks like it has diced /chunky tomatoes in it, yet it calls for two cans crushed? Should I use one of each?

    • Sandra says

      Heather, I think my can of crushed was more on the chunky side, I thought that when I made it too. I would use whatever you have on hand, I tend to lean more towards crushed for my kids but for me personally I love diced.
      Enjoy! San

  8. Amy says

    I see in the ingredient section it shows chicken broth but then in the directions it mentions chicken stock. Should I use chicken broth or chicken stock?

  9. Kristena says

    Have you made thus in your crockpot before? Looking forward to making this and would love to just be able to toss it in my crockpot!

    • Sandra says

      I have never tried this in the crock-pot, but will be now. The only thing, is that you would want to stick the noodles in later, not at the beginning. I will try it and let you know. If you do before me, would love to hear.

    • heather says

      Hey ladies! Made it in the crockpot tonight and filled our 5 quart almost to the top! It was delish..fed 4 adults and 4 kids and had a lot of leftovers :) I added my noodles too soon. I would wait until 45-30 min before serving to add them. I had my crockpot on low (it tends to cook things on low faster than normal) and the noodles were done in 45 min. (It kind of turned into a stew/lasagne because the noodles were a little overcooked) Everything else you could add at the same time and cook on low for about 5-6 hrs. Great recipe..will be making it again. Thanks!! :)

  10. Joy says

    I love this soup! A friend made it when she had me over dinner. I’m usually a very polite guest, but that night I asked to take some of the leftovers home and had it for lunch the next day. Even better on day 2! I plan to attempt to make it myself tomorrow for my family. I’m curious to see how the kale goes over. I loved the crunch that it maintained. Quite the pleasant surprise!

  11. Kendra says

    This soup has become a weekly dish for us. This cold weather hardy, comfort style, yet healthy soup is a hit with my whole family. It makes enough to have leftovers the next night, which is good for our busy household. Thank you for sharing!

  12. Leslie says

    Could you clarify the amts of cheese and tortellini. That part of the ingredient list was confusing. Not sure if it was 6oz tortellini or cheese? Thanks!!

  13. Melissa says

    I pinned this a long time ago, and I’ve been anxious to make it ever since. I just tasted it, and it’s delicious! I had only 1% milk in the house, so I used that and 4 oz of cream cheese. I also did half crushed and half diced tomatoes. I also added some crushed red pepper because I used Italian sweet sausage. Thanks for sharing this recipe! It’s perfect for a cold, winter day!

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