How To Make Italian Sausage, Kale and Tortellini Soup
This cheesy tortellini soup is a warm respite after a cold day. The kale imparts some much needed nutrition while the sausage adds depth of flavor.
Serves:
Ingredients
- 16ozitalian sausage,(pork or turkey, mild or hot) removed from casings
- 1tbspolive oil
- 1½cupsyellow onion,(1 medium), chopped
- 1⅓cupscarrots,(3 medium), chopped
- 4clovesgarlic,minced
- 5cupslow-sodium beef broth
- 2canstomatoes,(14.5 oz), diced
- 1cantomato sauce,(8 oz)
- 1tbspItalian Seasoning
- salt and freshly ground black pepper
- 9ozthree cheese tortellini,refrigerated
- 2cupskale,packed, chopped, thick ribs removed
- parmesan cheese,Finely shredded, for serving, optional
Instructions
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Heat olive oil in a large pot over medium-high heat. Crumble sausage into pot and brown, stirring and breaking up sausage occasionally, until cooked through.
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Drain sausage onto a plate lined with several layers of paper towels while reserving 1 tablespoon rendered fat in pot.
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Add onions and carrots and saute for 3 minutes then add garlic and saute for 1 minute longer.
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Stir in beef broth, tomatoes, tomato sauce, Italian seasoning and season with salt and pepper to taste.
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Bring to a light boil, return sausage to pot, cover pot and reduce heat to medium-low and allow to simmer for about 15 minutes until carrots are nearly tender.
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Stir in tortellini and kale then cover and cook for 7 to 9 minutes longer. Serve warm with parmesan cheese if desired.
Nutrition
- Calories: 370.04kcal
- Fat: 32.01g
- Saturated Fat: 10.53g
- Monounsaturated Fat: 12.64g
- Polyunsaturated Fat: 3.51g
- Carbohydrates: 40.58g
- Fiber: 7.16g
- Sugar: 9.46g
- Protein: 23.26g
- Cholesterol: 91.63mg
- Sodium: 1653.09mg
- Calcium: 147.66mg
- Potassium: 1189.69mg
- Iron: 4.14mg
- Vitamin A: 278.97µg
- Vitamin C: 23.60mg
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