Description
This Creamy Sausage Tortellini Soup with Kale is a hearty and comforting one-pot meal perfect for any day. Featuring smoked sausage, tender kale, and cheese tortellini in a rich and creamy tomato-based broth, it’s a delightful blend of savory flavors and satisfying textures. Easy to prepare in under 30 minutes, this soup is sure to become a favorite for cozy dinners.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, minced
- 6 cloves garlic, minced
- 1 bunch kale, stems removed and chopped into thin strips (or substitute spinach)
Meat
- 12 oz smoked sausage, cut into half rounds
Pantry & Canned Goods
- 1 ½ tbsp olive oil
- 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)
- 10 oz fresh cheese tortellini
Dairy
- 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.
- Sauté onions: Add olive oil and minced onions to the pot and cook for about 5 minutes until onions are soft and translucent.
- Brown the sausage: Add the smoked sausage cut into half rounds to the pot and sauté for 3 minutes until browned and slightly caramelized.
- Add garlic and seasonings: Turn the heat to medium-low and stir in minced garlic, oregano, and tomato paste. Cook for an additional minute to release aromas.
- Simmer with liquids: Pour in chicken stock, add the bay leaf and canned diced tomatoes. Bring the mixture to a boil, season with salt, then reduce heat and let it simmer for 10 minutes to develop flavors.
- Prep the kale: While the soup simmers, remove kale stems and chop the leaves into thin strips or prepare spinach if using.
- Add kale, tortellini & cream: Remove the bay leaf from the soup. Add the chopped kale, fresh cheese tortellini, and heavy cream to the pot. Lower heat to medium-low and let it simmer gently for 3-5 minutes until the kale wilts and the tortellini is cooked through.
- Serve: Remove the soup from heat, ladle into bowls, garnish with shaved parmesan cheese, and serve immediately with crusty bread.
Notes
- Use fresh cheese tortellini for the best texture; dried tortellini may require longer cooking.
- Spinach can be substituted for kale if preferred.
- Adjust salt to taste, especially if the chicken stock is salty.
- For a spicier kick, consider adding red pepper flakes when adding oregano.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
