Sausage Tortellini Soup


How to make Sausage Tortellini Soup

1 tablespoon olive oil

1 pound Italian sausage, casing removed

3 cloves garlic, minced

1 medium sweet onion, diced

2 teaspoons Italian seasoning

Kosher salt and freshly ground black pepper, to taste

2 tablespoons all-purpose flour

4 cups chicken stock

1 (8-ounce) can tomato sauce

1 (9-ounce) package refrigerated three cheese tortellini

½ bunch kale, stems removed and leaves chopped

⅓ cup heavy cream

3 tablespoons chopped fresh basil

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.

Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.

Stir in tortellini; cover and cook until tender, about 5-7 minutes.

Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.

Serve immediately.

Nutrition Information:

Calories: 350 | Protein: 15 grams | Carbohydrates: 25 grams | Dietary Fiber: 2 grams | Sugars: 5 grams | Total Fat: 20 grams | Saturated Fat: 8 grams | Cholesterol: 50 mg | Sodium: 700 mg

Frequently Asked Questions:
Can I use a different type of sausage?
Yes, you can use your preferred type of sausage, such as turkey sausage or a different flavor of Italian sausage, depending on your taste preferences.

What can I use instead of kale?
If you’re not a fan of kale, you can substitute it with other leafy greens like spinach or Swiss chard.

Be sure to adjust the cooking time accordingly, as these greens tend to cook faster than kale.

Can I make this soup ahead of time?
Yes, you can make the soup in advance and store it in the refrigerator for a day or two.

Reheat it on the stove over low heat, stirring occasionally, until it’s heated through.

Is it possible to freeze this soup?
While it’s possible to freeze this soup, keep in mind that dairy-based soups like this one with heavy cream may undergo some texture changes upon thawing.

If you plan to freeze it, omit the heavy cream before freezing and add it when you reheat the soup.

What should I serve with this soup?
This soup is quite hearty on its own, but you can serve it with crusty bread, garlic bread, or a side salad for a complete meal.

A sprinkle of grated Parmesan cheese on top can also add extra flavor.

Can I use a different type of pasta instead of tortellini?
Yes, you can substitute the tortellini with other pasta shapes like penne, rigatoni, or even spaghetti if you prefer.

Just adjust the cooking time based on the pasta you choose.

Is it necessary to use Italian seasoning, or can I use individual herbs?
You can use individual dried herbs like basil, oregano, and thyme if you don’t have Italian seasoning on hand.

Use about 1/2 teaspoon of each herb, or adjust to your taste.

Can I make this soup vegetarian or vegan?
Yes, you can make a vegetarian version of this soup by using plant-based sausage or omitting the sausage altogether.

For a vegan version, also replace the heavy cream with a dairy-free alternative like coconut cream or almond milk.

What’s the best way to store leftover soup?
Allow the leftover soup to cool to room temperature, then transfer it to an airtight container and refrigerate it.

It should stay fresh for about 3-4 days. Reheat on the stove or in the microwave.

Can I add more vegetables to this soup?
Absolutely! This soup is versatile, and you can add more vegetables like diced carrots, bell peppers, or zucchini to enhance the flavor and nutrition.

Just sauté them along with the onions and garlic before adding other ingredients.