Tortellini Soup
Creamy and flavorful soup packed with cheesy tortellini, Italian sausage and kale.
Ingredients
- 1 lb. ground mild Italian sausage
- 4 tbsp. unsalted butter
- 1 medium onion, diced
- 5 garlic cloves, minced about 2 - 3 tablespoons, but you can use more or less.
- 1 tsp. Italian seasoning
- 1/2 tsp. crushed red pepper
- 2 tbsp. all-purpose flour
- 8 oz. tomato sauce
- 4 cups chicken broth/stock
- 1/2 tsp. sea salt
- 2 bay leaves
- 14 oz. cheese tortellini of choice
- 1 cup heavy cream
- 1 cup grated or shredded parmesan cheese
- 1 bunch of kale, roughly chopped
Instructions
- Heat a large stock pot or dutch oven over medium-high heat. Break sausage into small pieces into pot. Cook until brown, about 3 minutes. This may need to be done in batches. Remove from pot and set aside until ready to use.
- To the same pot, add butter. Add onion, and sauté for 3 minutes. Reduce heat to medium, and add garlic, and cook until fragrant, about another 3 minutes. Stir in crushed red pepper and Italian seasoning. Stir in flour and stir until smooth. Return sausage to pot, and all contents together.
- Stir in chicken broth/stock and tomato sauce. Add salt and bay leaves. Cover with lid, and simmer for 10 minutes.
- Add tortellini to pot, along with heavy cream and parmesan cheese. Continue to cook for 5 - 7 minutes, or until noodles are al dente, and cheese has melted.
- Turn off heat, and stir in kale. Serve warm.
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