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Tortellini Soup with Italian Sausage and Kale

Cheese tortellini in a hearty and flavorful soup packed with nutritious kale and tasty bits of spicy Italian sausage. Quick, easy, and delicious.

Tortellini Soup with Italian Sausage and Kale

It’s been very cold and rainy here in Portland which always makes me crave a hearty bowl of soup. After looking through the refrigerator, I found all the ingredients for a soup inspired by one I found on The Modern Proper. This tortellini soup with Italian sausage and kale was super easy to throw together and it tasted comforting and delicious. We all thought this soup was tasty and it paired nicely with freshly baked bread.

Tortellini Soup with Italian Sausage and Kale

How to Make Tortellini Soup with Italian Sausage and Kale

Heat a large Dutch oven over medium heat. Add the spicy Italian sausage and onion then cook, stirring often while breaking up the sausage into crumbles, for 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Discard any excess grease.

Add the tomato paste and cook, stirring constantly, for 30 seconds. Add the crushed tomatoes and chicken broth then stir until well combined. Bring to a boil then reduce to low and simmer for 15 minutes.

Add the kale, tortellini, and heavy cream. Simmer for 5-7 minutes, or until the pasta is tender and the kale has wilted. Serve immediately with parmesan and crushed red pepper flakes on the side, if desired.

Tortellini Soup with Italian Sausage and Kale

 

Tortellini Soup with Italian Sausage and Kale

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Italian
Servings: 6 - 8
Author: Pam - For the Love of Cooking

Equipment

Ingredients

Soup:

  • ¾ lb spicy Italian sausage
  • 1 small onion, diced
  • 4 large cloves of garlic, minced
  • 2 tbsp tomato paste
  • 1 (14 oz) can of whole tomatoes, blended with an immersion blender **Crushed tomatoes work too
  • 4 cups chicken broth
  • ½ bunch of kale, ribs removed & chopped
  • 10 oz cheese tortellini, fresh (not dried)
  • 1 cup heavy cream
  • Sea salt and freshly cracked pepper, to taste

For Serving:

  • Parmesan cheese
  • Crushed red pepper flakes, if desired

Instructions

  • Heat a large Dutch oven over medium heat. Add the spicy Italian sausage and onion then cook, stirring often while breaking up the sausage into crumbles, for 5 minutes.
  • Add the minced garlic and cook, stirring constantly, for 1 minute. Discard any excess grease.
  • Add the tomato paste and cook, stirring constantly, for 30 seconds. Add the crushed tomatoes and chicken broth then stir until well combined. Bring to a boil then reduce to low and simmer for 15 minutes. 
  • Add the kale, tortellini, and heavy cream. Simmer for 5-7 minutes, or until the pasta is tender and the kale has wilted. Taste and season with sea salt and freshly cracked pepper, to taste.
  • Serve immediately with parmesan and crushed red pepper flakes on the side, if desired. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

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11 Comments

    1. Maria,

      You can use regular milk but it won’t be as rich tasting. You can also leave the heavy cream out altogether, it is still a very tasty soup.

      -Pam

  1. 5 stars
    Delicious!
    Used broccoli florets as I had some to use up instead of the kale and otherwise followed as written. Loved the addition of the heavy cream ( I would normally use 1/2 and 1/2 ) but the cream added a nice richness to the stock.

    1. Susan,

      Your additions sound wonderful. I’m so glad you enjoyed this soup. Thanks for taking the time to let me know!

      -Pam