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Savory Tortellini Soup with Sausage and Kale

Ingredients

Scale
  • 1 lb Italian sausage (mild or spicy, casing removed)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 package (9 oz) cheese tortellini (fresh or frozen)
  • 3 cups chopped kale (stems removed)
  • 1/4 cup heavy cream (optional, for creamier soup)
  • Salt and pepper, to taste
  • Parmesan cheese, for garnish

Instructions

  • Cook the Sausage:
    • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it apart into small pieces with a spoon. Remove the sausage from the pot and set aside, leaving any drippings in the pot.
  • Sauté the Vegetables:
    • Add the diced onion to the pot and sauté until soft, about 3-4 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another 1-2 minutes until fragrant.
  • Build the Soup Base:
    • Pour in the chicken broth, diced tomatoes (with juice), and tomato paste. Stir to combine. Add the dried basil and oregano. Bring the soup to a boil, then reduce the heat to a simmer and cook for 10 minutes to let the flavors meld together.
  • Add the Tortellini and Kale:
    • Stir in the tortellini and kale. Cook for about 5-7 minutes, or until the tortellini is tender and the kale has wilted. If using frozen tortellini, allow for additional cooking time according to package directions.
  • Finish the Soup:
    • Stir the cooked sausage back into the pot. If you prefer a creamier soup, stir in the heavy cream at this point. Simmer for another 2-3 minutes to warm through. Season with salt and pepper to taste.
  • Serve:
    • Ladle the soup into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread for dipping.

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