Ina Garten Tortellini Soup recipe is made with Italian sausage, garlic, onion, Italian seasoning, flour, chicken stock, tomato sauce, tortellini, kale, heavy cream, and basil this Tortellini Soup takes 30 minutes and serves 6.
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🧡 Why You’ll Love This Tortellini Soup Recipe:
- Quick and Easy Prep: With just 30 minutes of cooking time, this recipe is perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen.
- Rich and Flavorful: The combination of Italian sausage, garlic, onion, and Italian seasoning creates a deliciously savory broth that’s enhanced by the creamy texture of the tortellini and the freshness of the kale and basil.
- Comfort in Every Bite: Each spoonful of this soup delivers comforting flavors reminiscent of a cozy Italian kitchen, making it ideal for warming up on chilly evenings or whenever you crave a comforting bowl of soup.
- Versatile and Crowd-Pleasing: Whether you’re cooking for your family or hosting a gathering with friends, this tortellini soup is sure to impress. Its hearty ingredients and robust flavors make it a crowd-pleaser that everyone will love.
❓ What Is Ina Garten Tortellini Soup Recipe?
Ina Garten Tortellini Soup is a hearty Italian dish featuring sausage, tortellini, kale, and a creamy broth it’s renowned for its comforting texture and savory taste, reminiscent of traditional Tuscan cuisine.
🧅 Ina Garten Tortellini Soup Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 (8-ounce) can tomato sauce
- 1 (9-ounce) package refrigerated three cheese tortellini
- ½ bunch kale, stems removed and leaves chopped
- ⅓ cup heavy cream
- 3 tablespoons chopped fresh basil
🥘How To Make Ina Garten Tortellini Soup
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add the Italian sausage and cook until it turns brown, about 3 to 5 minutes. Break up the sausage as it cooks and drain off any extra fat.
- Add the onion, garlic, and Italian spice and mix well. Cook, turning often, for about two to three minutes, or until the onions are clear. Add salt and pepper to taste.
- For about one minute, whisk in the flour until it turns a light brown color.
- Whisk in the tomato sauce and chicken stock one at a time. Bring to a boil, then lower the heat and simmer, stirring every now and then, for about 10 minutes, or until the liquid is almost gone and has thickened a bit.
- Mix in the tortellini, then cover and cook for 5 to 7 minutes, or until the pasta is soft.
- To wilt the kale, stir it in for about one to two minutes. Add the heavy cream and basil and stir until everything is hot, which should take about one minute. Add salt and pepper to taste. Serve right away.
💭 Recipe Tips:
- Use high-quality Italian sausage for authentic flavor.
- Adjust seasoning carefully; Italian seasoning can vary in intensity.
- Avoid overcooking the tortellini; it can become mushy.
- Balance the creaminess with the right amount of heavy cream.
- Experiment with different garnishes like grated Parmesan or a drizzle of olive oil for added flavor
🥗 What To Serve With Tortellini Soup?
Serve crusty bread or garlic bread for dipping, a fresh green salad with balsamic vinaigrette, or roasted vegetables on the side to complement the comforting flavors of the Tortellini Soup.
🎚 How To Store Leftovers Tortellini Soup?
- Refrigerator: To store leftovers tortellini soup let it cool completely then transfer it to an airtight container and refrigerate for up to 3-4 days.
- Freezer: To freeze leftovers tortellini soup into freezer-safe containers leaving some space for expansion and freeze for up to 2-3 months.
🥵 How To Reheat Leftovers Tortellini Soup?
- In The Microwave: Place leftovers tortellini soup in a microwave-safe bowl cover it with a damp paper towel and heat on high for 3-5 minutes.
- In The Oven: Place leftovers tortellini soup in an oven-safe dish cover it with foil and heat at 350°F (175°C) for 15-20 minutes.
- In The Slow Cooker: Reheat leftovers tortellini soup on low for 1-2 hours, stirring occasionally to ensure even heating.
FAQ’S
Can Tortellini Soup Be Made In A Slow Cooker?
Yes, Tortellini Soup can be made in a slow cooker. Simply combine ingredients, cook on low for 4-6 hours or high for 2-3 hours, adding tortellini during the last 15-30 minutes.
How Do You Prevent The Tortellini From Getting Mushy In Tortellini Soup?
To prevent mushy tortellini, cook them separately according to package instructions, then add to the soup just before serving to maintain their texture.
How Do You Make Tortellini Soup Creamy Without Heavy Cream?
To make Tortellini Soup creamy without heavy cream, use alternatives like evaporated milk, half-and-half, or coconut milk, adding gradually until desired consistency is achieved.
Can Tortellini Soup Be Made Ahead Of Time?
Yes, Tortellini Soup can be made ahead of time. Prepare as directed, excluding tortellini if possible, and refrigerate for up to 24 hours. Reheat gently and add tortellini just before serving.
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Ina Garten Tortellini Soup Nutrition Fact
Amount Per Serving
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 800mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 15g
Ina Garten Tortellini Soup
Description
Ina Garten Tortellini Soup recipe is made with Italian sausage, garlic, onion, Italian seasoning, flour, chicken stock, tomato sauce, tortellini, kale, heavy cream, and basil. This Tortellini Soup takes 30 minutes and serves 6.
Ingredients
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add the Italian sausage and cook until it turns brown, about 3 to 5 minutes. Break up the sausage as it cooks and drain off any extra fat.
- Add the onion, garlic, and Italian spice and mix well. Cook, turning often, for about two to three minutes, or until the onions are clear. Add salt and pepper to taste.
- For about one minute, whisk in the flour until it turns a light brown color.
- Whisk in the tomato sauce and chicken stock one at a time. Bring to a boil, then lower the heat and simmer, stirring every now and then, for about 10 minutes, or until the liquid is almost gone and has thickened a bit.
- Mix in the tortellini, then cover and cook for 5 to 7 minutes, or until the pasta is soft.
- To wilt the kale, stir it in for about one to two minutes. Add the heavy cream and basil and stir until everything is hot, which should take about one minute. Add salt and pepper to taste. Serve right away.
Notes
Use high-quality Italian sausage for authentic flavor.
Adjust seasoning carefully; Italian seasoning can vary in intensity.
Avoid overcooking the tortellini; it can become mushy.
Balance the creaminess with the right amount of heavy cream.
Experiment with different garnishes like grated Parmesan or a drizzle of olive oil for added flavor.