Half Baked Tortellini Soup: The Perfect All-Season Comfort

If you’re craving bold flavors and hearty warmth in your meals, this Half Baked Tortellini Soup is just what you need. Inspired by the rustic charm and coziness of Half Baked beloved recipes, this soup combines creamy textures, savory herbs, and tender tortellini. It’s as easy to make as it is delicious, making it a staple for weeknight dinners or a relaxed weekend feast.

Ingredients

• 1 lb ground Italian sausage (or try ground chicken/turkey for a lighter twist)
• 1 tbsp olive oil
• 1 yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• ½ tsp crushed red pepper flakes (for a spicy kick)
• 1 can (14 oz) fire-roasted tomatoes, undrained
• 4 cups chicken broth
• 1 cup heavy cream or coconut milk (for a dairy-free option)
• 1 package (9 oz) cheese tortellini (fresh or frozen)
• 2 cups fresh spinach or kale, chopped
• 1 tbsp balsamic vinegar (adds a delightful acidity)
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese and fresh basil, for garnish

Instructions Half Baked Tortellini Soup

1. Cook the Sausage

In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, crumbling it as it cooks. Once done, transfer to a plate and set aside.

2. Sauté the Aromatics

Using the same pot, add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in minced garlic, thyme, basil, and red pepper flakes, cooking for another 1-2 minutes until aromatic.

3. Build the Soup Base

Stir in fire-roasted tomatoes, chicken broth, and balsamic vinegar. Bring to a boil, then simmer for 10 minutes to meld the flavors.

4. Add the Tortellini and Greens

Add cheese tortellini and cook per package instructions (around 5-7 minutes). Mix in chopped spinach or kale and let it wilt.

5. Finish with Cream

Stir in heavy cream or coconut milk. Reintroduce the cooked sausage to the pot, seasoning with salt and pepper.

6. Serve and Garnish

Ladle the soup into serving bowls, garnishing with freshly grated Parmesan cheese and chopped basil. Accompany with crusty bread or garlic knots for a delightful meal.

Why You’ll Love This Soup:

• Rich and Creamy: Heavy cream coupling with cheese tortellini delivers a luscious texture.
• Rustic Flavors: Balsamic vinegar and fire-roasted tomatoes provide depth and sophistication.
• Versatile: Easily substitute sausage with plant-based protein or customize with different greens.

Storage and Reheating:

• Refrigerate: Preserve leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm over medium heat on the stove, adding a splash of broth if it needs thinning.

Conclusion Half Baked Tortellini Soup

Dive into a bowl of cozy, rustic goodness with this Half Baked Tortellini Soup. Its rich, creamy broth, paired with tender tortellini, will certainly feel like a warm hug on a chilly day. Try it out and share your in the comments below!

Experience the warmth of Half Baked Tortellini Soup with creamy, rustic flavors perfect for every season. Easy and flavorful for any dinner night.

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• Featured Image: A cozy bowl of tortellini soup garnished with Parmesan and basil, exuding warmth and comfort.
• In-Blog Image: A process shot of onions and garlic being sautéed, showcasing the fresh ingredients used in the recipe.

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