Italian Sausage Tortellini Soup
Recipe from Two Peas and Their Pod
Hearty tortellini soup made with Italian sausage, cheese tortellini, and kale. To make it creamy, stir in heavy cream! Serve with crusty bread for a comforting and cozy meal.
Servings: 6
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Ingredients
- 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
- 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
- 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
- In a large pot or Dutch oven, add the sausage and cook stirring occasionally, until sausage is no longer pink, about 5 minutes. Transfer the cooked sausage to a paper towel lined plate. Set aside.
- Add the onion, red pepper, and carrot to the pot and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook for 1 minute.
- Add the chicken broth, tomatoes, bay leaf, salt, Italian seasoning, black pepper, and crushed red pepper flakes. Bring to a boil and add the tortellini. Reduce the heat to a simmer and cook for 5 to 6 minutes or until tortellini is cooked through.
- Add the sausage back to the pot and stir in the kale, Parmesan cheese, and basil. If you are using the heavy cream, stir it in. If you aren’t using the cream, you might need to add 1 more cup of broth, depending on how thick you like your soup.
- Remove the bay leaf. Ladle the soup into bowls and serve with additional Parmesan cheese, if desired.
Video
Notes
If you want a creamy tortellini soup, add the heavy cream at the end. If you aren’t using the cream, you might need to add 1 more cup of broth, depending on how thick you like your soup.