Description
This hearty Tortellini Soup with Italian Sausage and Kale is a comforting one-pot meal perfect for chilly days. Ground mild Italian sausage is browned with onions and garlic, then simmered with crushed tomatoes, chicken stock, and tomato paste for a rich broth. Fresh tortellini and nutrient-packed kale are added towards the end, finished with a splash of cream for extra silkiness. Garnish with Parmesan cheese and red pepper flakes for a flavorful Italian-inspired soup that’s quick to make and satisfying.
Ingredients
Scale
Main Ingredients
- 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
- 1 bunch curly kale, stemmed and roughly torn
- 10 ounces fresh tortellini
- 1 cup heavy cream
For Garnish (Optional)
- Parmesan cheese, grated
- ¼ teaspoon red pepper flakes
Instructions
- Brown the sausage and aromatics: 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 onion is translucent, about 5 minutes. Drain any excess fat from the pot.
- 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 until slightly reduced, approximately 15 minutes.
- Add kale, tortellini, and cream: Stir in the roughly torn kale, fresh tortellini, and heavy cream. Continue cooking for 3 to 5 minutes until the kale wilts and the pasta becomes tender.
- Serve with garnishes: Ladle the soup into bowls and sprinkle with grated Parmesan cheese and red pepper flakes if desired. Serve hot for a comforting meal.
Notes
- Use mild Italian sausage for a less spicy flavor, or spicy sausage if you prefer heat.
- Fresh tortellini cooks quickly; be careful not to overcook to avoid mushy pasta.
- For a dairy-free version, substitute the heavy cream with coconut cream or a plant-based alternative.
- Kale stems can be tough; removing them improves texture in the soup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
