A true bowl of comfort with this filling, hearty soup.
It has a little heat and a lot of creamy goodness. I love adding in a bunch of fresh kale or spinach but you can omit that if you prefer. Also you can use hot Italian sausage instead of mild if you prefer to kick up the spice. This soup is bold and delicious and probably my favorite fall soup we make here. It’s sure to be a new family favorite, and it’s simple to make and even store as delicious leftovers for the next day.
I hope you love this sausage and tortellini soup as much as we do, and that you save this recipe for the future. Also if you try it be sure to tag me on social media so I can share your delicious food.
Enjoy!
Tortellini & Sausage Soup
Course: MainDifficulty: Easy6
servings20
minutes40
minutesIngredients
1 lb mild Italian sausage, uncased
1 medium white onion, minced
4 garlic cloves, minced
6 cups of chicken stock
1 can (156 mL) of tomato paste
1 Tbsp Italian seasoning
1 tsp salt
1 bunch of kale, chopped with stems removed (or use spinach if preferred)
2 cups or about 10 oz fresh tortellini (not frozen)
1 1/2 cups heavy cream
1/4 tsp red pepper flakes
parmesan cheese
Directions
- In a large soup pot over medium heat, heat the olive oil and then add the sausage. Crumble sausage and allow it to cook through.
- Add the onion and garlic to the pot, sautéing until onions are translucent.
- Add the chicken stock, heavy cream and tomato paste, whisk the tomato paste until it is fully incorporated.
- Allow soup to come to a boil, then add salt, Italian seasoning and red pepper flakes and simmer for a few minutes.
- Add the tortellini and kale, cook until pasta is tender, 4-5 minutes.
- Serve with grated parmesan cheese. Enjoy!