Creamy Tortellini Soup
Foto: Gimme Some Oven — AliBahan-bahan
- 1 pound ground Italian sausage, mild or spicy
- 1 medium white onion, diced
- 1 large carrot, diced
- 5 cloves garlic, minced
- 1/4 cup tomato paste
- 1/2 teaspoon crushed red pepper flakes*
- 4 cups chicken stock
- 1 (15-ounce) can white beans, rinsed and drained
- 1 teaspoon Italian seasoning
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (9-ounce) package cheese tortellini
- 3 cups chopped fresh kale
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, plus extra for serving
- 3 tablespoons minced fresh basil
- fine sea salt and freshly-ground black pepper
Langkah-langkah
Heat a large stockpot over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon as it cooks, until browned. Use a slotted spoon to transfer the sausage to a clean bowl and set aside.
Add the white onion and carrot to the leftover sausage grease (adding in extra oil if needed). Sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring frequently. Add the tomato paste and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
Add the chicken stock, white beans, Italian seasoning and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, cover and simmer for 5 minutes or until the carrots are tender.
Using an immersion blender, purée the soup until smooth.
Add the cooked sausage, diced tomatoes, tortellini, kale, cream, Parmesan, basil and stir to combine. Continue cooking for 3-5 minutes or until the tortellini is tender.
Taste the broth and season with salt and pepper as needed. (I added about 1 teaspoon salt and ½ teaspoon black pepper.)
Serve. Serve immediately garnished with extra Parmesan. Enjoy!
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