Sausage Tortellini Soup
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Sausage Tortellini Soup
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It doesn't get more satisfying than Italian sausage tortellini soup! Kale and a creamy broth make this quick and easy recipe extra filling.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground Italian turkey sausage removed from the casings if needed
- 1 large yellow onion chopped, about 2 cups
- 1 large fennel bulb chopped, about 2 cups
- 3 large carrots chopped, about 1 1/2 cups
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 3 cloves garlic minced about 1 tablespoon
- 2 tablespoons all purpose flour
- 5 to 6 cups low-sodium chicken broth
- 1 tablespoon Italian seasoning
- 4 cups chopped kale or spinach
- 1 (9-ounce) package tortellini (I used 3-cheese)
- 1 tablespoon red wine vinegar
- ⅓ cup heavy cream or half-and-half optional but very good
- finely grated Parmesan cheese for serving
- chopped fresh parsley optional for serving
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Instructions
- Heat the oil in a Dutch oven or similar large, deep soup pot. Add the sausage and begin breaking apart the meat. Once it is fairly broken up, add the onion, fennel, carrots, salt, and pepper. Continue to cook and break up the sausage, until it is browned and cooked through and the onion is turning translucent, about 5 minutes.
- Add the tomato paste and garlic and cook stirring constantly until fragrant, about 1 minute. Sprinkle the flour over the top. Stir and cook for 1 full minute to remove any raw flour taste.
- Slowly pour in 5 cups of the chicken broth, stirring to scrape up any bits that are stuck along the bottom of the pan. Add the Italian seasoning. Stir to combine.
- Increase the heat to high and bring to a simmer. Reduce the heat and let simmer for 5 minutes, until the carrots are tender.
- Stir in the tortellini and kale,* then the heavy cream. Bring to a boil, then reduce the heat, and simmer until the tortellini is cooked through and the kale is tender, about 5 minutes. If the soup is thicker than you would like, add the remaining chicken broth until your desired consistency is reached.
- Stir in the red wine vinegar. Serve hot, topped with lots of Parmesan and a sprinkle of parsley.
Notes
- TO STORE: Transfer leftover soup to an airtight storage container and refrigerate for up to 4 days.
- TO REHEAT: Gently rewarm the soup in a pan on the stove over medium-low heat; if needed, you can add a splash of broth to thin it out a bit. You can also rewarm this soup in the microwave.
- TO FREEZE: Store
- Italian
- sausage tortellini soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
- *If you are using spinach, wait to add it until the tortellini is cooked; it will wilt almost immediately.
- TO STORE: Transfer leftover soup to an airtight storage container and refrigerate for up to 4 days.
- TO REHEAT: Gently rewarm the soup in a pan on the stove over medium-low heat; if needed, you can add a splash of broth to thin it out a bit. You can also rewarm this soup in the microwave.
- TO FREEZE: Store Italian sausage tortellini soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1(of 4)
Calories
555kcal
(28%)
Carbohydrates
57g
(19%)
Protein
37g
(74%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Cholesterol
84mg
(28%)
Potassium
1254mg
(36%)
Fiber
11g
(44%)
Sugar
13g
(26%)
Vitamin A
14723IU
(294%)
Vitamin C
111mg
(123%)
Calcium
375mg
(38%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 555kcal | 28% |
| Carbohydrates | 57g | 19% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 84mg | 28% |
| Potassium | 1254mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 14723IU | 294% |
| Vitamin C | 111mg | 123% |
| Calcium | 375mg | 38% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
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