Description
This Creamy Sausage Tortellini Soup with Kale is a hearty and flavorful dish perfect for a cozy meal. Featuring tender smoked sausage, fresh kale, and cheese tortellini in a creamy tomato-based broth, this soup combines rustic Italian flavors with wholesome ingredients. Ready in just 30 minutes, it’s an easy-to-make soup that warms both body and soul.
Ingredients
Scale
Soup Base
- 1 medium onion, minced
- 1 ½ tbsp olive oil
- 12 oz smoked sausage, cut in half rounds
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp oregano
- 1 bay leaf
- 6 cups chicken stock
- 14 oz petite diced tomatoes
- 1 ½ tsp kosher salt (or more to taste)
Greens and Pasta
- 1 bunch kale, stems removed and chopped into thin strips (or use spinach)
- 10 oz cheese tortellini, fresh (not dried)
Finishing
- 1 cup heavy cream
- ¼ cup parmesan cheese, shaved for garnish
Instructions
- Heat the Pot: Heat a large dutch oven or soup pot over medium-high heat to prepare for sautéing the ingredients.
- Sauté Onions: Add olive oil and the minced onions to the pot. Cook for about 5 minutes until softened and translucent, which will build the flavorful base.
- Cook Sausage: Add the sliced smoked sausage to the pot and sauté for about 3 minutes until they become browned and slightly caramelized, adding depth to the soup.
- Add Aromatics: Reduce heat to medium-low. Stir in minced garlic, oregano, and tomato paste. Cook for 1 minute to develop the flavors and enhance the aroma.
- Simmer Soup Base: Pour in chicken stock, add the bay leaf and diced tomatoes. Bring the mixture to a boil, then season with salt. Reduce heat and let it simmer gently for 10 minutes to meld flavors.
- Prepare Greens: While the soup is simmering, remove the kale stems and chop the leaves into thin strips, or prepare spinach if using as a substitute.
- Finish Cooking: Remove the bay leaf from the pot. Add chopped kale, fresh cheese tortellini, and heavy cream. Simmer over medium-low heat for 3 to 5 minutes until the kale is wilted and tortellini is cooked through.
- Serve: Take the pot off the heat. Ladle the soup into bowls, garnish with shaved parmesan cheese, and serve hot with crusty bread on the side.
Notes
- Use fresh cheese tortellini rather than dried for best texture and flavor.
- Kale can be substituted with spinach for a milder taste.
- Adjust salt to taste, especially if using salted chicken stock.
- For a lighter option, substitute heavy cream with half-and-half or milk, though it may reduce creaminess.
- Leftovers can be refrigerated up to 3 days; reheat gently to avoid overcooking the tortellini.
