Ingredients
Main Ingredients
- 1 pound mild Italian sausage, casing removed
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 1 quart chicken stock
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- 1 bunch curly kale, stemmed and roughly torn
- 10 ounces fresh tortellini
- 1 cup heavy cream
For Serving (Optional)
- Freshly grated Parmesan cheese
- ¼ teaspoon red pepper flakes
Instructions
- Brown the Sausage and Sauté Aromatics: Heat a large pot over medium-high heat. Add the mild Italian sausage, chopped onion, and minced garlic. Cook while breaking up the sausage with a wooden spoon until the sausage is browned and the onion is translucent, about 5 minutes. Drain off any excessive fat.
- Add Liquids and Simmer: Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully combined. Bring the mixture to a boil, then add the sea salt. Reduce the heat to a simmer and cook until the soup has slightly reduced, about 15 minutes, to deepen the flavors.
- Add Kale, Tortellini, and Cream: Stir in the torn kale, fresh tortellini, and heavy cream. Cook for 3 to 5 minutes more until the kale is wilted and the tortellini is tender and cooked through.
- Serve: Ladle the creamy tortellini soup into bowls. Sprinkle with freshly grated Parmesan cheese and a pinch of red pepper flakes if desired, then serve hot.
Notes
- You can substitute mild Italian sausage with spicy sausage for more heat.
- Use fresh tortellini for a tender texture; frozen can also be used but adjust cooking time accordingly.
- For a lower-fat version, substitute heavy cream with half-and-half or whole milk.
- This soup reheats well and tastes great the next day.
- To make it gluten free, use gluten-free tortellini or pasta alternatives.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
