Italian Sausage Tortellini Soup with Kale
The great thing about this soup is how easy it is to whip up. The flavors of Italian sausage and tortellini blend together so perfectly, and the kale adds a fresh, vibrant touch that gives the soup a nice balance. Whether you're making it for a weeknight dinner or as a meal prep for the week, this soup is sure to become a family favorite.
Equipment
- Large Pot or Dutch Oven
- Cutting Board and Knife
- Wooden spoon or spatula
- Measuring Spoons and Cups
- Colander
- Can Opener
- Grater For freshly grated Parmesan cheese, if desired.
Ingredients
For the Soup:
- 1 lb Italian sausage you can use sweet or spicy depending on your preference
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh kale chopped (stems removed)
- 1 package 9 oz cheese tortellini (fresh or frozen)
- ½ cup heavy cream optional for extra creaminess
For a Little Extra:
- Freshly grated Parmesan cheese optional, for topping
Instructions
Brown the Sausage:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the Italian sausage and cook until it’s browned, breaking it up into small pieces with a spoon as it cooks. This should take about 5-7 minutes.
- Once browned, remove the sausage from the pot and set it aside.
Sauté the Vegetables:
- In the same pot, add the chopped onion and garlic.
- Sauté them for about 2-3 minutes, or until they’re soft and fragrant.
Add Broth & Tomatoes:
- Pour in the chicken broth, water, and canned diced tomatoes (with their juice).
- Stir in the oregano and basil, and bring the mixture to a simmer.
Add the Sausage:
- Return the browned sausage to the pot, and simmer for about 10 minutes, allowing the flavors to combine.
Add Tortellini:
- Stir in the tortellini and cook according to the package instructions, typically about 3-5 minutes if fresh or 7-9 minutes if frozen.
Add Kale:
- Once the tortellini is cooked, stir in the chopped kale and cook for an additional 2-3 minutes, until the kale is wilted and tender.
Finish with Cream (Optional):
- For extra creaminess, stir in the heavy cream and allow it to heat through.
Season & Serve:
- Taste the soup and add salt and pepper as needed.
- Serve hot with a sprinkle of freshly grated Parmesan cheese, if desired.
Notes
Nutritional Value (per serving):
- Calories: 400-450
- Protein: 20-25 grams
- Carbohydrates: 25-30 grams
- Fat: 20-25 grams
- Saturated Fat: 8-10 grams
- Fiber: 3-4 grams
- Sugar: 3-5 grams
- Sodium: 800-1000 mg (varies based on sausage and broth used)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.