Italian Sausage Tortellini Soup
User Reviews
4.8
Italian Sausage Tortellini Soup
Description
This soup begins by browning ground Italian sausage, which provides a seasoned meat base. Aromatic vegetables including onion, red bell pepper, carrot, and garlic are sautéed in the same pot to build flavor. Chicken broth and diced tomatoes create the soup’s savory liquid, while bay leaf, Italian seasoning, salt, black pepper, and a dash of crushed red pepper flakes add herbal and mild heat notes.
The addition of cheese tortellini cooks directly in the simmering broth, yielding a tender pasta that soaks up flavors. Chopped kale is stirred in towards the end to wilt without losing texture or color. Fresh basil and grated Parmesan cheese impart freshness and cheese complexity. Optionally, heavy cream can be added for a richer mouthfeel; if omitted, adding additional broth helps maintain preferred thickness.
This soup serves well as a complete meal with its combination of protein, vegetables, and pasta. It is suitable for a cozy dinner or lunch and pairs well with crusty bread or a light salad.
Removing the bay leaf before serving prevents an overpowering flavor. Slightly adjusting fluid levels helps accommodate the choice to include cream or not, managing soup thickness accordingly.
Ingredients
- 1 pound Italian sausage mild, ground
- 1 yellow onion chopped, medium
- 1 red bell pepper seeds removed and chopped, small
- 1 carrot chopped, medium
- 3 garlic minced, cloves
- 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
- crushed red pepper flakes dash
- 10 ounces cheese tortellini
- 2 cups kale stems removed, chopped
- 1/4 cup Parmesan Cheese plus more for serving, freshly grated
- 1/4 cup basil chopped, fresh
- 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.
Notes
- For a creamier soup, stir in heavy cream at the end; if omitted, add an extra cup of broth to adjust thickness.
- Remove the bay leaf before serving to avoid an intense herbal taste.
- Use mild Italian sausage for balanced seasoning, or substitute with spicy sausage for added heat.
- The soup reheats well and thickens upon standing; add additional broth to loosen if needed.
User Reviews
Overall Rating
4.8
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