One-pot Italian Sausage Tortellini Soup loaded with protein, cheese tortellini, veggies, savory seasonings, and a touch of cream. Easy quick-fix dinner ready in under 30 minutes!
1lbsItalian sausageturkey, pork, or chicken work great
1medium yellow oniondiced
½cupsun-dried tomatoeschopped
2tbspall-purpose flourcup4cup if gluten-free
6garlic clovesminced
1tbspItalian seasoning
1tspdry sage
¼tsppepper
4cupsbeef brothchicken or vegetable also works
3cupswater
2tbsptomato paste
1cupheavy cream
16ozcheese tortellini
2cupschopped kaleor spinach
¼tspsalt
Shaved parmesan cheeseoptional for garnish
Instructions
In a large Dutch oven over medium heat, cook the Italian sausage. Crumble as it cooks. Drain.
Once the sausage is browned, add the onion and sun-dried tomatoes. Saute for 3-4 minutes until the onion is translucent.
Add the flour, garlic, Italian seasoning, sage, salt, and pepper, and cook for another minute.
Stir in the broth, water, and tomato paste, and heat to a boil. Reduce to a simmer, and simmer for 5 minutes, stirring occasionally.
Stir in the cream and tortellini, and simmer for another 5 minutes.
Stir in the chopped kale and add salt as well. Serve!
Notes
Salt content is going to vary a lot depending on the broth and sausage you use. I would try the soup first before adding any salt at the end just to be sure.
Leftovers store well in the fridge for up to 3 days and in the freezer for up to 3 months.
The tortellini tends to keep absorbing moisture the longer it sits in the soup so you may have to add more broth when reheating. Just keep it in mind!