Simmer yourself up a pot of comforting Rustic Italian Tortellini Soup filled with hardy pieces of Italian sausage, aromatic vegetables, kale, fresh basil, and a generous portion of cheese tortellini sprinkled with savory grated Parmesan cheese. This soup is fantastic on its own or with homemade roasted garlic bread and an arugula Parmesan salad on the side.
How long do I need to boil tortellini?
Tortellini should be boiled in salted water for a few minutes after they float to the top of the water.
How long does tortellini last in fridge?
Tortellini will last covered in the fridge for up to three days.
Can you reheat tortellini?
Yes, tortellini can be reheated in a pot or microwave until the center of the tortellini is hot.
What is tortellini soup made of?
This tortellini soup uses Italian sausage meat sautéed with onions, garlic, carrots, celery, and tomatoes in chicken broth. The tortellini is then cooked in the soup and finished with Tuscan kale and fresh basil before being seasoned with salt and pepper, then topped with grated Parmesan cheese before serving.
Ingredients
3/4 pounds Italian Sausage Meat
1 medium Onion, chopped
1 medium Carrot, peeled, thinly sliced
2 stalks Celery, trimmed, diced medium
2 cloves Garlic, minced
4 cups Chicken Broth
1 (14-ounce) can Tomatoes, diced
1 (9-ounce) package, fresh Cheese Tortellini
2 cups Tuscan Kale, coarsely chopped
2 teaspoons Basil Leaves, chopped
4 tablespoons Parmesan Cheese
Instructions
Place a heavy bottomed pot onto medium-heat on the stovetop for 1 minute.
Add the sausage into the pot, breaking up any large pieces using a wooden spoon. Cook for 5 minutes until the meat is browned and no loner pink in the center.
Drain off any excess fat from the sausage before stirring in the onions, and sauté for 2 minutes until the onions have softened and are translucent.
Add the carrots and celery to the pot, cooking the vegetables for a few minutes until they soften.
Mix the minced garlic with the sausage and vegetables and cook for 1 minute.
Add the diced tomatoes and chicken broth to the soup, lower the heat, and simmer for 20 minutes.
Add the cheese tortellini to the soup stirring until the pasta floats to the top.
Mix in the chopped kale and basil leaves, seasoning with salt and pepper to taste. Simmer the soup for 2 minutes until the kale has wilted.
Portion into bowls, sprinkling on the grated Parmesan cheese before serving hot.
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