Tortellini Soup with Italian Sausage
Yield: 4 servings
Calories: 701kcal
Indulge in a comforting bowl of sausage tortellini soup, where tender pasta filled with cheese pairs perfectly with savory Italian sausage and a rich tomato broth.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) Italian sausage, casing removed
- ½ cup (78 g) diced yellow onion, ¼" dice
- 1 tablespoon (10 g) minced garlic
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon crushed pepper flakes, optional
- 28 ounces (828 ml) canned crushed tomatoes, San Marzano recommended
- 3 cups (720 ml) chicken stock, or broth
- ⅓ cup (79 ml) heavy cream
- ¼ teaspoon (2 g) kosher salt
- ¼ teaspoon black pepper
- 9 ounces (255 g) cheese tortellini
- 2 cups (30 g) chopped kale, curly or Tuscan, ¼" strips
- 2 cups (60 g) baby spinach
- 2 tablespoons (2 g) sliced basil
- ¼ cup (30 g) shaved parmesan cheese
Special Equipment
Instructions
- Cook the Sausage - In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sausage, breaking it into smaller pieces. Stir until the meat is browned and fully cooked, about 5 to 7 minutes. Drain the excess grease, leaving about 1 tablespoon of drippings.
- Cook the Alliums - Add the onion, saute until translucent, about 3 minutes. Add the garlic, Italian seasoning, and red pepper flakes (if using), and saute for 30 seconds.
- Simmer the Soup - Stir in the tomatoes and chicken stock. Bring to a boil over medium-high heat, and then reduce to a simmer over low heat for 15 minutes.
- Cook the Pasta - Increase the heat to medium-low, add the tortellini, and cook until al dente, 4 to 6 minutes.
- Add the Vegetables - Add the kale and spinach, stir, and cook until the leaves are wilted, about 2 to 3 minutes.
- Add the Cream - Turn off the heat and stir in the cream, salt and pepper. Taste and adjust the seasoning as needed.
- To Serve - Transfer soup to serving bowls and top with basil and Parmesan cheese.
Notes
- Storing: Refrigerate in an airtight container for up to 5 days.
- Freeze: Cool and freeze for up to 1 month. Defrost before using.
- Reheating: Add the soup to a pot, reheating over medium-low heat on the stovetop until hot.
Nutrition
Calories: 701kcal | Carbohydrates: 42g | Protein: 30g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 110mg | Sodium: 1747mg | Potassium: 1056mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5258IU | Vitamin C: 57mg | Calcium: 399mg | Iron: 6mg
Recipe Link