If you're craving comfort with a touch of elegance, this Tuscan Tortellini Soup with Kale is just what you need. It's a hearty dish that combines rich Italian flavors with a creamy base, making it perfect for cooler weather or a cozy night in.
Italian sausage sets the stage with its robust, savory flavor, providing the perfect base for this soup. A tablespoon of olive oil helps to brown the sausage and adds a subtle richness. Onion and garlic are sautéed to build a fragrant, flavorful foundation. The chicken broth serves as the main liquid, infusing the soup with depth and heartiness. A can of whole tomatoes, crushed by hand, brings a fresh, tangy note. A pinch of red pepper flakes adds a gentle heat, while dried basil and oregano provide that signature Italian essence. Season with salt and black pepper to taste. Cheese tortellini is the star, offering cheesy goodness in every bite. Kale is added for its texture and nutritional benefits. Finally, heavy cream lends a creamy finish, and grated Parmesan cheese tops it all off with a nutty, savory touch.
This soup pairs wonderfully with a side of crusty bread or garlic bread for dipping. A light, crisp salad with a vinaigrette dressing complements the rich, creamy soup beautifully. For a beverage, a glass of Chianti or any medium-bodied red wine would enhance the Italian flavors perfectly.
Start by heating a tablespoon of olive oil in a large pot over medium heat. Once it's warm, add the Italian sausage. As it cooks, use a spoon to break it apart into smaller pieces, ensuring it's browned evenly. This should take about 5 to 7 minutes.
Next, toss in the diced onion and minced garlic. Sauté these together until the onion turns soft and translucent, which should only take a few minutes. This step builds a fragrant base for your soup.
Now, pour in the chicken broth and add the hand-crushed tomatoes. Stir in the red pepper flakes, dried basil, oregano, salt, and black pepper. Bring the mixture to a boil. This is where all those flavors start mingling beautifully.
Once boiling, add the cheese tortellini and chopped kale. Lower the heat to a simmer and let it cook for 8 to 10 minutes, or until the tortellini is perfectly tender.
Finally, stir in the heavy cream and let the soup heat through. Serve it hot, topped with a generous sprinkle of grated Parmesan cheese.
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