Creamy and Hearty Tortellini Soup

Dec 14, 2020 | Dishes, Meal Prep

soup, pot of soup, creamy soup, steaming pot of soup
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Who else has had soups on repeat this winter? I’ve enjoyed experimenting in the kitchen with my mom and have stumbled upon a new favorite- a creamy tortellini soup! While I love chili and could eat it all year round, this creamy, hearty, Italian style, and veggie packed soup is a nice change. Its pretty much the most satisfying for both your heart and body.

I find that not only do soups make up enough to eat for several days or for a crowd, they also reheat so well that they’re ideal for meal prep. I can eat the same thing about 3 days in a row before I’m totally over it, so soup is easy to save half for now, and put the other half in the freezer- or double the recipe and put a whole batch in the freezer for a rainy day. Or if you find that you don’t enjoy or have the freezer space to make ahead, you can always make a half batch!

I’m pretty sure this creamy tortellini soup will be in my rotation from now on out. If you’re interested in making it vegetarian, just use vegetable stock instead of chicken stock, sub the dairy half n half for a dairy free Silk half n half (they make that now!!), and either completely leave out the Italian sausage, or use a meat substitute sausage!

soup, pot of soup, creamy soup, steaming pot of soup
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Creamy Tortellini Soup

A comfort food that's ready in under an hour? Yes please. This creamy tortellini soup is good for your soul, and your body.
Cook Time30 minutes
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: comfort food, homemade, meal prep, soup, tortellini soup

Equipment

  • Large pot

Ingredients

  • 1 lb italian sausage get from a local butcher or meat department if possible
  • 14 oz cheese tortellini
  • 2 large whole carrots shredded
  • 2 stalks celery diced
  • 1 onion diced
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 tbsp rosemary
  • 1 tbsp pepper
  • 4 c chicken stock low sodium is preferable
  • 1 c half n half
  • 2-3 c kale chopped
  • 1 tbsp flour

Instructions

  • Cook italian sausage and drain excess fat. Set aside
  • In a large pot, sauté onion in olive oil with garlic, pepper, and rosemary for about 5 minutes on medium heat. Add shredded carrots and diced celery and cook down on medium heat for another 5-10 minutes, or until all the vegetables have started to soften.
  • Add chicken stock and tortellini to the pot and cook until they are almost cooked through, about 5 minutes, and add kale. Simmer for another 5-10 minutes
  • In a small bowl, add flour and spoon out about 1/4 cup of broth from the pot and stir together until there are no lumps. Add the roux back to the pot and stir continuously to thicken soup. This can be repeated once or twice more to thicken the soup
  • Turn the heat to low and add the cooked Italian sausage and half n half to the soup
  • Serve hot

Notes

Store this in the refrigerator for up to 5 days.
This can be frozen for up to 6 months. If freezing in bags- fill gallon ziplocks and lay flat on a cookie sheet in the freezer for 3-4 hours or until frozen solid to freeze flat so they are easier to store. If freezing in jars, fill far up to neck and place in freezer for 3-4 hours without the lid on, or until completely frozen. Only after the soup is frozen solid should you tightly seal the lid, to prevent the shattering of the glass jar. 

If you enjoyed this soup, check out my chili or other hearty recipes here!