Description
This hearty Tortellini Soup with Italian Sausage and Kale is a comforting and flavorful dish that combines savory sausage, tender kale, and cheese-filled tortellini in a rich tomato and cream broth. Perfect for a satisfying weeknight dinner, this soup comes together quickly and offers a delightful balance of meat, greens, and pasta.
Ingredients
Scale
Soup Base
- 1 pound mild Italian sausage, ground or casing removed
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 1 quart chicken stock
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
Add-ins
- 1 bunch curly kale, stemmed and roughly torn
- 10 ounces fresh tortellini
- 1 cup heavy cream
For Serving (Optional)
- Parmesan cheese, grated
- ¼ teaspoon red pepper flakes
Instructions
- Brown the Sausage and Vegetables: Heat a large pot over medium-high heat. Add the ground Italian sausage, chopped onion, and minced garlic. Cook while breaking up the meat with a wooden spoon until the sausage is browned and the onions are translucent, about 5 minutes. Drain off any excessive fat.
- Add Liquids and Simmer: Whisk in the chicken stock, crushed tomatoes, and tomato paste until well combined. Bring the mixture to a boil, then add the sea salt. Reduce the heat to a simmer and cook until the soup slightly reduces and thickens, about 15 minutes.
- Incorporate Kale, Tortellini, and Cream: Stir in the torn kale leaves, fresh tortellini, and heavy cream. Continue cooking for 3 to 5 minutes, until the kale is wilted and the tortellini are tender.
- Serve Warm: Ladle the soup into bowls and sprinkle with grated Parmesan cheese and red pepper flakes if desired. Serve immediately for best flavor and texture.
Notes
- Use mild or spicy Italian sausage depending on your heat preference.
- Fresh tortellini cooks quickly; be careful not to overcook to avoid mushy pasta.
- Kale stems can be tough; remove them to ensure tender bites in the soup.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
