Creamy Tomato Tortellini Soup
This Creamy Tomato Tortellini Soup is made with Italian sausage, cheese tortellini, and cannellini beans in a rich, creamy tomato broth. This easy recipe comes together in just 30 minutes.
Servings: 6 people
Equipment
- Large heavy-bottomed pot
- wooden spoon
- Paper towels
- measuring cups and spoons
- Knife & cutting board
- Ladle
Ingredients
- 1 pound ground Italian sausage hot, mild, or sweet
- 1 medium yellow onion diced
- 2 large cloves garlic minced
- 4 cups low-sodium chicken broth
- 28 ounces can crushed tomatoes
- 15 ounces can cannellini beans rinsed and drained
- 8 ounces frozen cheese tortellini
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- ¼ cup shredded Parmesan cheese plus more for garnish
- ¼ cup chopped fresh basil plus more for garnish
Instructions
- Line a large plate with 3 sheets of paper towel.
- Add the Italian sausage in a large, heavy-bottomed pot over medium heat and use a wooden spoon to break the meat into chunks.
- Cook until browned and thoroughly cooked through about 5-6 minutes.
- Transfer the sausage to the paper towel-lined plate to drain.
- Increase the heat to medium-high, add the onion, and cook until translucent and starting to brown on the edges, about 4 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken broth, tomatoes, beans, tortellini, Italian seasoning, salt, and pepper, and increase the heat to high.
- Bring the mixture to a low boil, and then reduce the heat to low and cook for 8 minutes.
- Stir in the sausage, cream, Parmesan, and basil and cook for 2 additional minutes.
- Ladle soup into bowls and serve with garnishes of shredded Parmesan cheese and chopped basil.
Notes
Storage & Make-Ahead Tips
- Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: The soup (without tortellini) can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding fresh tortellini as it warms.
- Reheating: Warm gently over low heat to avoid curdling the cream. If needed, add a splash of broth or milk.
- Make Ahead: If making ahead, cook the soup, but hold off on the tortellini and cream until reheating to keep the pasta from getting too soft.
Nutrition
Serving: 2cups | Calories: 662kcal | Carbohydrates: 44g | Protein: 28g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 120mg | Sodium: 1563mg | Potassium: 805mg | Fiber: 8g | Sugar: 9g | Vitamin A: 971IU | Vitamin C: 16mg | Calcium: 246mg | Iron: 6mg