Creamy Tortellini Soup – The New York Times

This big bowl of comfort is my creamy tortellini soup, and you can have it on the table in 30 minutes. Paprika and dried fennel seeds give the soup an unexpected flavor profile that enhances the sweet, creamy tomato broth. Store-bought, cheese-filled tortellini are immersed alongside Italian sausage and Tuscan kale. Lemon juice finishes off the soup, bringing in a hint of brightness at the very end.