Description
This Italian Sausage Tortellini Soup is a hearty and comforting meal featuring mild Italian sausage, cheese tortellini, fresh kale, and a flavorful tomato broth enriched with Parmesan and optional heavy cream. Perfect for cozy dinners, this soup combines tender vegetables, aromatic herbs, and creamy touches for a satisfying dish.
Ingredients
Scale
Meat
- 1 pound mild ground Italian sausage
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 1 small red bell pepper, seeds removed and chopped
- 1 medium carrot, chopped
- 3 garlic cloves, minced
- 2 cups chopped kale, stems removed
- 1/4 cup chopped fresh basil
Liquids & Canned Goods
- 4 cups chicken broth or stock
- 28 oz diced tomatoes
- 1 cup heavy cream (optional)
Cheese
- 10 ounces cheese tortellini
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
Spices & Seasonings
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- Dash of crushed red pepper flakes
Instructions
- Cook the Sausage: In a large pot or Dutch oven, add the ground Italian sausage and cook over medium heat, stirring occasionally, until the sausage is no longer pink, about 5 minutes. Once cooked, transfer the sausage to a paper towel-lined plate to drain excess fat. Set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, red bell pepper, and carrot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and diced tomatoes along with the bay leaf, kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes. Bring the mixture to a boil to combine the flavors.
- Cook Tortellini: Once boiling, add the cheese tortellini. Reduce heat to a simmer and cook for 5 to 6 minutes or until the tortellini are tender and cooked through.
- Combine and Finish: Return the cooked sausage to the pot. Stir in the chopped kale, freshly grated Parmesan cheese, and basil. If using heavy cream, stir it in now for a creamy texture. If skipping the cream, consider adding an extra cup of broth depending on your preferred soup thickness.
- Serve: Remove the bay leaf. Ladle the soup into bowls, garnish with additional Parmesan cheese if desired, and serve warm with crusty bread for a complete meal.
Notes
- This soup is hearty and features cheese tortellini, kale, and savory Italian sausage for robust flavor.
- Adding heavy cream makes the soup creamy and rich, but it’s optional based on dietary preference.
- Serve with crusty bread or a side salad for a filling and comforting meal.
- Adjust the crushed red pepper flakes to your desired spice level.
- Use low-sodium chicken broth if monitoring salt intake.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
