Description
This hearty Italian Sausage Tortellini Soup combines savory mild Italian sausage with tender cheese tortellini, fresh kale, and a flavorful tomato and chicken broth base. Enhanced with Parmesan cheese, fresh basil, and a touch of heavy cream, this comforting soup is perfect for an easy, satisfying weeknight meal that comes together in just 40 minutes.
Ingredients
Sausage and Vegetables
- 1 pound mild ground Italian sausage
- 1 medium yellow onion, chopped
- 1 small red bell pepper, seeds removed and chopped
- 1 medium carrot, chopped
- 3 garlic cloves, minced
Soup Base
- 4 cups chicken broth or stock
- 28 oz diced tomatoes
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- Dash of crushed red pepper flakes
Main Ingredients
- 10 ounces cheese tortellini
- 2 cups chopped kale, stems removed
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil
- 1 cup heavy cream (optional)
Instructions
- Cook the sausage: In a large pot or Dutch oven, cook the mild Italian sausage over medium heat, stirring occasionally, until the sausage is no longer pink, about 5 minutes. Transfer cooked sausage to a paper towel-lined plate and set aside.
- Sauté the vegetables: Add chopped onion, red bell pepper, and carrot to the same pot. Cook, stirring occasionally, until vegetables are tender, approximately 5 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Add the soup base and tortellini: Stir in chicken broth, diced tomatoes, bay leaf, kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes. Bring the mixture to a boil. Once boiling, add cheese tortellini, reduce heat to a simmer, and cook 5 to 6 minutes or until tortellini is tender and cooked through.
- Combine remaining ingredients: Return the cooked sausage to the pot. Stir in chopped kale, grated Parmesan cheese, and fresh basil. If using, pour in the heavy cream and mix thoroughly to incorporate. If skipping the cream, consider adding an additional cup of broth to adjust soup thickness.
- Finish and serve: Remove the bay leaf from the soup. Ladle hot soup into bowls and garnish with extra Parmesan cheese if desired. Serve immediately for a warm and filling meal.
Notes
- You can use either chicken broth or stock based on preference; broth tends to be lighter, while stock offers a richer flavor.
- For a lighter version, omit the heavy cream and add extra broth to maintain soup consistency.
- Feel free to substitute kale with spinach or Swiss chard for a different leafy green.
- The recipe calls for mild sausage, but you can use spicy Italian sausage if you prefer a bit more heat.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
