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Tortellini Soup with Italian Sausage and Kale Recipe

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4.1 from 7 reviews

This creamy Tortellini Soup with Italian Sausage and Kale is a comforting, hearty one-pot meal featuring mild Italian sausage, tender fresh tortellini, and nutrient-rich kale in a rich tomato and chicken stock base. Finished with heavy cream and optional Parmesan cheese, it’s a quick and flavorful dinner perfect for cozy weeknight meals.

Ingredients

Sausage and Aromatics

  • 1 pound mild Italian sausage, casing removed
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, minced

Soup Base

  • 1 quart chicken stock
  • 1 (14-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon sea salt

Greens and Pasta

  • 1 bunch curly kale, stemmed and roughly torn
  • 10 ounces fresh tortellini

Finishing Touches

  • 1 cup heavy cream
  • Freshly grated Parmesan cheese, for serving (optional)
  • ¼ teaspoon red pepper flakes, for serving (optional)

Instructions

  1. Brown the sausage and sauté aromatics: Heat a large pot over medium-high heat. Add the mild Italian sausage, chopped onion, and minced garlic. Cook while breaking up the sausage with a wooden spoon until the sausage is browned and the onions turn translucent, about 5 minutes. Drain any excess fat from the pot to keep the soup from being too greasy.
  2. Add liquids and seasonings: 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 the soup has slightly reduced, about 15 minutes, to develop deeper flavors.
  3. Add kale, tortellini, and cream: Stir in the torn kale, fresh tortellini, and heavy cream. Continue cooking the soup for 3 to 5 minutes until the kale is wilted and the tortellini are tender but still hold their shape.
  4. Serve and garnish: Ladle the finished soup into bowls. If desired, sprinkle freshly grated Parmesan cheese and a pinch of red pepper flakes on top for added flavor and a little heat. Serve hot for a cozy, satisfying meal.

Notes

  • Remove excess fat after browning the sausage to prevent the soup from becoming greasy.
  • Fresh tortellini cooks quickly; avoid overcooking to maintain a tender texture.
  • Adjust red pepper flakes according to heat preference or omit for a milder soup.
  • Use kale stems for vegetable stock or compost as they are quite tough.
  • Parmesan cheese is optional but adds a delightful umami boost.

Find it online: https://marthatasty.com/tortellini-soup-with-italian-sausage-and-kale-recipe/