Kielbasa Tortellini Soup
Kielbasa Tortellini Soup is a creamy broth-based soup filled with Kielbasa, sun-dried tomatoes, cheese tortellini, and fresh spinach. It's hearty enough to fill you up as well as warm you up on a cold day.
Servings: 6 people
Calories: 788kcal
Ingredients
- 18 ounces fresh cheese tortellini
- 1 tablespoon extra virgin olive oil
- 1 ring (13.9 ounces) kielbasa, sliced into ¼-inch rounds
- 1 small yellow onion, finely diced (about ½ cup)
- ½ cup (about 8 whole) sun-dried tomatoes, soaked in hot water, drained and chopped
- 2 tablespoons garlic, minced
- 3 cups (24 ounces / 720 g) chicken broth
- 2 cups water
- 1 cup (238 g) heavy whipping cream
- 1 package (8 ounces) cream cheese, softened, cubed (optional)
- 1 tablespoon Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 cup (30 g) fresh spinach leaves
- parsley, chopped for garnish
- parmesan, grated for garnish
Instructions
- Bring a pot of water to a boil. Once boiling, add tortellini and cook according to package instructions (4-6 minutes), or until the tortellini has floated to the top. Drain and set aside.
- To a large pot over medium-high heat, add oil. Once hot, add kielbasa and cook for about 3-5 minutes on each side, or until brown and slightly crispy on the edges.
- To the same pot add the onions and the sun-dried tomatoes and cook until the onions are softened (about 3-5 minutes).
- Add garlic and cook for 1 minute.
- Add the chicken broth, water, heavy cream, cream cheese, Cajun seasoning, pepper, and red pepper flakes. Stir until the cream cheese is fully melted and creamy.
- Add the spinach and cooked tortellini. Stir well and let the soup simmer for a few minutes until the spinach wilts.
- Garnish with chopped fresh parsley and parmesan cheese. Serve warm. (As the soup sits, it will thicken.)
Video
Nutrition
Serving: 1portion | Calories: 788kcal