Sausage Tortellini Soup
One-pot Italian sausage tortellini soup with kale, sun-dried tomatoes, and a touch of cream. Ready in 25 minutes.
Servings: 6 servings
Equipment
Ingredients
- 1 lbs Italian sausage turkey, pork, or chicken work great
- 1 medium yellow onion diced
- ½ cup sun-dried tomatoes chopped
- 2 tbsp all-purpose flour cup4cup if gluten-free
- 6 garlic cloves minced
- 1 tbsp Italian seasoning
- 1 tsp dry sage
- ¼ tsp pepper
- 4 cups beef broth chicken or vegetable also works
- 3 cups water
- 2 tbsp tomato paste
- 1 cup heavy cream
- 16 oz cheese tortellini
- 2 cups chopped kale or spinach
- ¼ tsp salt
- Shaved parmesan cheese optional for garnish
Instructions
- In a large Dutch oven over medium heat, cook the Italian sausage. Crumble as it cooks. Drain.
- Once the sausage is browned, add the onion and sun-dried tomatoes. Saute for 3-4 minutes until the onion is translucent.
- Add the flour, garlic, Italian seasoning, sage, and pepper, and cook for another minute.
- Stir in the broth, water, and tomato paste, and heat to a boil. Reduce to a simmer, and simmer for 5 minutes, stirring occasionally.
- Stir in the cream and tortellini, and simmer for another 5 minutes, until the tortellini are tender.
- Stir in the chopped kale. Taste, then add salt if needed. Serve!
Notes
- Salt content is going to vary a lot depending on the broth and sausage you use. I would try the soup first before adding any salt at the end just to be sure.
- The tortellini tends to keep absorbing moisture the longer it sits in the soup so you may have to add more broth when reheating. Just keep it in mind!
Nutrition
Serving: 1.75 cups (approximately) | Calories: 680kcal | Carbohydrates: 46.8g | Protein: 25.6g | Fat: 43.8g | Cholesterol: 134mg | Sodium: 1311.5mg | Fiber: 3.3g | Sugar: 5.5g