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Per serving
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- 1
Saute the vegetables
Set a large heavy pot or Dutch oven over medium-high heat and add the olive oil. Once it shimmers, add the chopped onion, the carrots peeled and sliced into thin rounds, and the chopped garlic. Cook, stirring frequently, for 3 to 5 minutes until the carrots have softened and the onion and garlic are fragrant.
- 2
Brown the sausage
Add the Italian chicken sausage with the casings removed. Cook, breaking it up as you go, until cooked through, about 5 minutes. Carefully drain off any excess fat.
- 3
Add the broth and seasonings
Stir in the tomato sauce, chicken broth, and Italian seasoning. Raise the heat and bring the soup to a boil.
- 4
Cook the tortellini and kale
Add the cheese tortellini and cook according to the package instructions, about 3 to 5 minutes. Stir in the kale leaves and let them wilt into the soup.
- 5
Thicken and finish
In a small bowl, whisk together the flour and milk, then slowly stir the mixture into the soup. Remove from heat. Ladle into bowls and finish with grated Parmesan and a pinch of red pepper flakes to taste.
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Sausage Tortellini Soup
Created by: SundayPrepCo
Ingredients
- 2 tbsp extra virgin olive oil
- 1 yellow onion
- 2 carrots
- 3 garlic cloves
- 1 lb Italian chicken sausage
- 15 oz tomato sauce
- 4 cup low-sodium chicken broth
- 2 tsp Italian seasoning
- 9 oz cheese tortellini
- 3 cup baby kale
- 1 tbsp all-purpose flour
- 1/2 cup whole milk
- grated Parmesan cheese
- red pepper flakes
Instructions
- Saute the vegetablesSet a large heavy pot or Dutch oven over medium-high heat and add the olive oil. Once it shimmers, add the chopped onion, the carrots peeled and sliced into thin rounds, and the chopped garlic. Cook, stirring frequently, for 3 to 5 minutes until the carrots have softened and the onion and garlic are fragrant.
- Brown the sausageAdd the Italian chicken sausage with the casings removed. Cook, breaking it up as you go, until cooked through, about 5 minutes. Carefully drain off any excess fat.
- Add the broth and seasoningsStir in the tomato sauce, chicken broth, and Italian seasoning. Raise the heat and bring the soup to a boil.
- Cook the tortellini and kaleAdd the cheese tortellini and cook according to the package instructions, about 3 to 5 minutes. Stir in the kale leaves and let them wilt into the soup.
- Thicken and finishIn a small bowl, whisk together the flour and milk, then slowly stir the mixture into the soup. Remove from heat. Ladle into bowls and finish with grated Parmesan and a pinch of red pepper flakes to taste.