Tortellini Soup

This may be coming out of left field but let me tell you, that I don’t really like soup. I find the consistency to be very weird and I have struggled with finding what I love. It also makes me really warm, even if it is negative 10 degrees outside. BUT I don’t want my 2hungrydaughters to be picky so I decided I need to find a soup we can all enjoy. What soup is at the top of my list you ask? Cheddar potato! As well as noodles and broth (not a fan of chicken in soup). I decided to try some recipes for fall and this tortellini soup is a GAME CHANGER. Pasta + soup mixed together for one fabulous meal?? Hook, line and sinker.

ONE POT FULL OF FLAVOR.

This one pot tortellini soup is sure to be a crowd pleaser. Perfect for those cozy fall nights. Give me 30 minutes and one pot and I give you a weeknight dish of your dreams. This soup is so flavorful and is a fun twist on that classic Olive Garden Zuppa Toscana. This soup is so easy to make. You might as well add it to your week night list of quick meals with simple ingredients.

There are so many options with this soup as well but for the recipe I stuck with what I had at home. You could add more vegetables and even make it without meat. For now let’s get started with what I have. Here is what you will need…..

INGREDIENTS:

soup pot or Dutch oven (mine is linked below)
pork sausage
tomato paste
crushed tomatoes
onion
garlic
kale
tortellini
heavy cream
red pepper flakes
parmesan cheese
baguette

“I’LL HAVE ANOTHER BOWL OF THAT TORTELLINI SOUP”

Grab a large soup pot and heat it up over medium high heat. I used our Dutch oven again for this, I will link the same one below because we use it allllllll the time. Fry up your sausage. There is no need to season your meat. sausage is usually pretty salty to begin with. Once that is cooked, add in onions and garlic. This is where the yummy smells start to fill your house. Sauté all of that until the onions are soft. After that, you will add in your chicken stock, crushed tomatoes and tomato paste. I used fresh grape tomatoes from my mom’s garden and mashed them all together. Back to the recipe.

Now, mix that together until it is all incorporated. Once everything is all mixed, bring it to a roaring boil and then simmer for 10-15 minutes. When your timer goes off, add in your kale, tortellini and heavy cream. Simmer for another 3-5 minutes until the pasta is tender and the kale has wilted. You have to wait until the end to pop in the tortellini and kale or else it will be soggy, ew! Sprinkle on some red pepper flakes and mix it together. Grab a bowl and dish up, top it with parmesan cheese and a fresh sliced baguette.

This soup truly is the best of both worlds with the tortellini. My girls loved it and I hope your kids give it a chance to.

Recipe Below! Enjoy!

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