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Creamy Cheese Tortellini Soup
40 minServes 6Nutri-Score C€€
C
40 min
40 minCreamy Cheese Tortellini Soup
what you need
Ingredients
mild Italian sausage (casings removed)Meat227 g- ground beefMeat227 g
garlic (minced)Produce2 pieces
yellow onion (diced)Produce1 piece
saltSpices5 g
black pepper (ground)Spices1 g
chicken brothPantry1.4 litres
tomato saucePantry170 g
refrigerated cheese tortelliniFresh340 g- kale (chopped)Produce150 g
heavy creamDairy120 ml
Parmesan cheese (grated)Dairy30 g
red pepper flakesSpices2 g
per serving
Nutrition
248kcal
- Carbs
- 13 g
- Proteins
- 13 g
- Fat
- 16 g
what you’ll use
Tools
Stockpot
Frying pan
Ladle
step by step
Method
- Step 1
Brown the meat
- Heat a deep pot over medium heat.
- Add the Italian sausage and ground beef and cook until lightly browned.
- Step 2
Sauté the aromatics
- Add the diced onion and sauté until softened.
- Add the minced garlic, salt and pepper.
- Cook until fragrant.
- Step 3
Simmer the broth
- Pour in the chicken broth and tomato sauce.
- Bring to a boil, then simmer.
- Step 4
Cook the tortellini
- Add the cheese tortellini.
- Simmer until tender, or according to the package instructions.
- Step 5
Add cream and kale
- Stir in the heavy cream and chopped kale.
- Simmer until the kale is tender.
- Step 6
Serve
- Ladle the soup into bowls.
- Top with Parmesan cheese and red pepper flakes if you like spice.