Sausage Tortellini Soup
Warm up with a bowl of Sausage Tortellini Soup! Creamy tomato broth, cheese tortellini, and Italian sausage come together in this comforting dish! (My family is OBSESSED with this soup!)
Servings: 8 people
Calories: 585kcal
Ingredients
- 20 ounces fresh cheese tortellini
- 1 tablespoon extra virgin olive oil
- ½ small yellow onion, diced (about ½ cup)
- 1 teaspoon garlic, minced
- 1 pound mild Italian sausage
- 1 can (6 ounces) tomato paste
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- ½ package (4 ounces) cream cheese, softened
- 1 cup (240 g) chicken broth
- 1 cup (238 g) heavy whipping cream
- ¼ cup (25 g) grated parmesan cheese, plus more for garnish
- fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente (about 3-6 minutes). Reserve 1 cup of the pasta water, then drain the rest and set the tortellini and reserved pasta water aside.
- To a medium Dutch oven over medium heat, add olive oil. Once hot, add the diced onion and cook until softened, about 3-5 minutes. Add garlic and cook for 1 more minute.
- Add the Italian sausage to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, stirring frequently, 8-10 minutes.
- Stir in the tomato paste, diced tomatoes, Italian seasoning, salt, and pepper. Mix well until the sausage and tomato paste are fully combined.
- Add the cream cheese, chicken broth, heavy cream, and parmesan. Stir until the cream cheese and parmesan are completely melted, about 10 minutes.
- Add the cooked tortellini to the soup, stirring to combine. If the soup is too thick, slowly add the reserved pasta water, starting with ½ cup, until you reach your desired consistency. (I used the entire cup of pasta water.)
- Garnish with fresh parsley and extra parmesan cheese.
Video
Nutrition
Serving: 1portion | Calories: 585kcal