"This rustic Italian tortellini soup is filled with crumbled sausage, kale and a touch of cream. The base is made with both chicken broth and cream so it’s just the right amount of creaminess."
Tortellini Soup With Sausage and Kale
5
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- Recipe Card
Prep time: 30mins
Cook time: 40mins
Serves or Makes: 5
Recipe Card
ingredients
- 6 Italian sausages
- 1 pound tortellini
- 1 parmesan cheese rind
- 2 cups kale, chopped
- 1 can whole peeled tomatoes
- 1 1/2 cups chopped yellow onion
- 1 1/2 cups celery, chopped
- 1 1/2 cups carrots, chopped
- 2 large garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon Italian seasoning
- 1 teaspoon fennel seeds
- Salt & pepper
Method
Step 1
Remove sausage from casings and cook sausage meat in a large stock pot over medium heat (no oil needed). As the sausage cooks, use a large spoon to break up sausage meat into small chunks/crumbles. When sausage meat is cooked through (about 10 minutes), use a slotted spoon to remove sausage from pot and set aside in a separate bowl. Drain fat from pot and place back on the stove.
Step 2
Over medium-high heat, add olive oil, carrots, celery, onion, and garlic. Sweat for 3-4 minutes. Add chicken broth, parmesan rind, Italian seasoning, fennel seeds, shredded tomatoes* (see below), and a pinch of salt and pepper. Stir.
Step 3
Cover pot and bring to a simmer over medium-high heat. When soup starts to simmer, add tortellini and cook to al dente according to package instructions (about 3-4 minutes).
Step 4
When tortellini is al dente, remove the cheese rind. Add crumbled sausage, tomato paste, cream, and kale. Stir.
Step 5
Heat soup for a few more minutes until hot.
Step 6
*Open can of whole peeled tomatoes and use a fork to remove 6 whole tomatoes from the can. Use 2 forks to shred whole tomatoes into large pieces.