Jane Windham’s Italian Sausage and Cheese Tortellini Soup

This Italian Sausage and Cheese Tortellini Soup is hearty and quick to put together. Along with some crusty bread, it makes a complete dinner.
Is this cold weather ever going away? The bright sunshine is deceptive because it is still downright chilly outdoors. Today I’m sharing a delicious chill-busting tortellini soup guaranteed to warm your innards!
With its tomato base, this soup gets some Italian flair with Italian sausage and seasonings. A topping of Parmesan cheese gives it a perfect finishing touch. It’s almost like eating a pizza!
You can use fresh or frozen tortellini in making the soup. I used this bag of frozen tortellini and gave it a quick cook and drain according to the package directions.
Meanwhile, I chopped some onion, celery, and carrots and threw them in a pot with 2 tablespoons of olive oil. I cooked them until tender and then added some fresh kale from our garden.
I sauteed the kale for several minutes to soften it. You could easily use spinach, turnip or mustard greens. If you use spinach, I would not add it until near the end since it may wilt too much and become unrecognizable!
Next I added a box of chicken stock but you could easily use vegetable stock. Then I threw in 2 cans of cannellini beans and 2 cans diced tomatoes and brought it all to a boil.
Meanwhile, I removed the casings from some mild Italian sausage and chopped it into small pieces while browning it in a skillet. After draining it, I added it to the soup.
Then I added some Italian seasoning, Creole seasoning, garlic powder, and black pepper. I gave it a good stir and let it simmer on low for about 10 minutes.
Oh, boy. The kitchen was smelling like a pizza parlor and drew Leo in to see what was cooking.
I threw in the previously cooked tortellini, dipped out some soup, and topped it with some shredded Parmesan cheese.
Making the soup took about 30 minutes which put a healthy dinner on the table in no time making it a perfect weeknight meal. This tomato based soup filled with Italian sausage, veggies, white beans, and cheese tortellini make a complete weeknight meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 452 kcal

2 tablespoons olive oil
extra virgin
1 19 ounce package of
Italian sausage mild
1 cup sweet onion
1/2 cup celery chopped
1/2 cup carrot chopped
5 cups fresh kale roughly
1 32 ounce container
chicken stock
2 15.5 ounce cans can
nellini beans drained and
2 14.5 ounce cans diced
1 teaspoon garlic powder
1 teaspoon Italian season-
1 teaspoon Creole season-
1 teaspoon black pepper
1 9 ounce package fresh or
frozen cheese tortellini
1 ounce grated or shaved
Parmesan cheese

Remove casings from the Italian sausage and brown over medium high heat in a skillet. Remove and set aside.
If using frozen tortellini, cook according to package directions and drain.
If using refrigerated tortellini, add to the soup near the end.
Heat olive oil in a Dutch oven over medium heat.
Add the chopped onion, celery, and the carrots to the oil and cook until tender, stirring occasionally.
Add the chopped kale. Stir and cook about 2 minutes.
Stir in the broth, beans, and diced tomatoes. Bring to a boil over medium high heat.
Reduce the heat and stir in the seasonings. Simmer about 10 minutes.
Add in the cooked Italian sausage and the tortellini. Cook for an additional 2 minutes.
When serving, top each bowl with Parmesan cheese.

Author: Stephan Drew

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