Description
This hearty Tortellini Soup with Italian Sausage and Kale is a comforting and flavorful dish perfect for any occasion. Ground mild Italian sausage is browned with onion and garlic, then simmered in a rich tomato and chicken stock broth. Fresh tortellini and nutritious kale are added towards the end, with a splash of heavy cream to create a creamy texture. Garnished with Parmesan cheese and a touch of red pepper flakes, this soup is both satisfying and easy to prepare.
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
Vegetables & Pasta
- 1 bunch curly kale, stemmed and roughly torn
- 10 ounces fresh tortellini
Finishing Touches
- 1 cup heavy cream
- Parmesan cheese, grated for serving (optional)
- ¼ teaspoon red pepper flakes, for serving (optional)
Instructions
- Brown the Sausage and Aromatics: Heat a large pot over medium-high heat. Add the mild 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 become translucent, about 5 minutes. Drain any excess fat to prevent greasiness.
- Add Liquids and Simmer: Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully combined. Bring the mixture to a boil, then add the sea salt. Reduce the heat to a simmer and let it cook uncovered until slightly reduced and flavors meld, about 15 minutes.
- Incorporate Kale, Tortellini, and Cream: Stir in the torn kale, fresh tortellini, and heavy cream. Continue cooking on medium heat until the kale wilts and the tortellini is tender, about 3 to 5 minutes.
- Serve the Soup: Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and sprinkle with red pepper flakes if desired for an extra kick. Serve immediately for best flavor and texture.
Notes
- You can substitute ground spicy Italian sausage if you prefer a spicier soup.
- For a lighter version, swap heavy cream with half-and-half or omit it entirely.
- Use fresh tortellini if possible for quicker cooking and better texture; frozen tortellini can also be used but will require a bit more cooking time.
- If kale is not available, spinach or Swiss chard can be used as alternatives.
- To keep the soup lower in sodium, use low-sodium chicken stock and adjust salt accordingly.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
