Description
This hearty and flavorful Italian-style soup combines savory sausage, tender tortellini, and nutrient-rich kale in a deliciously creamy broth. Enhanced with garlic, herbs, white beans, and a touch of cream, this Olive & Mango-inspired recipe delivers a comforting and satisfying meal perfect for any day of the week.
Ingredients
Meat and Vegetables
- 2 tablespoons olive oil
- 1 lb Italian sausage, casings removed
- 1 large onion or two smaller ones, peeled and diced
- 4 cloves garlic, peeled and chopped
- 2-3 cups chopped Tuscan kale or spinach, hard stems removed and coarsely chopped
- ¼ cup basil, chopped plus more to garnish
Liquids and Beans
- 6 cups chicken broth or chicken stock
- 1 (28 ounce) can diced tomatoes
- 1 (15-19 ounce) can white beans, drained and rinsed
- ½-1 cup heavy cream, room temperature
Other
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 pinch red pepper flakes
- 1 pound cheese tortellini
- ½ cup Parmigiano Reggiano (Parmesan), finely grated, plus more for serving
- Salt and pepper to taste
Instructions
- Cook sausage and onions: Heat the olive oil in a large saucepan or Dutch oven over medium-high heat on the stovetop. Add the sausage and diced onions, cooking while breaking up the sausage with a spoon, until the sausage is fully cooked and the onions are tender, approximately 8-10 minutes. Optionally drain off some fat.
- Add aromatics and herbs: Stir in the tomato paste, chopped garlic, dried oregano, dried thyme, and red pepper flakes. Cook for about 1 minute until fragrant.
- Simmer soup base: Pour in the chicken broth, diced tomatoes, cheese tortellini, and drained white beans. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chopped kale and cook until the tortellini is tender, about 7-10 minutes or according to package instructions.
- Add cheese and season: Stir in the finely grated Parmesan cheese and cook until it melts into the broth. Season the soup with salt and pepper to taste.
- Finish with cream and basil: Gently incorporate the heavy cream and allow the soup to warm through for about a minute. Remove from heat, stir in the chopped basil, and serve immediately with extra Parmesan on the side.
Notes
- Store leftovers in an airtight container and refrigerate; the soup will keep well for 3-5 days.
- The tortellini absorbs liquid over time, so the soup will thicken and the pasta will swell and soften as it sits.
- For a richer, thicker soup, substitute crushed tomatoes for diced and reduce the amount of broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
