Tomato Tortellini Soup with Sausage
Grab a bowl and get cozy with this homemade tortellini soup! It's made with canned tomatoes and chicken broth (no cream or flour needed) and loaded up with crumbled Italian sausage, sun-dried tomatoes, and chopped kale. Just toss in some refrigerated cheese tortellini, and you've got a comforting dinner ready in under an hour.
Equipment
- Dutch Oven or soup pot
Ingredients
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 cup chopped onion
- 2 teaspoons finely chopped or grated garlic
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper *Note: You can omit if using hot sausage
- 1 pound (450 g) bulk Italian sausage (sweet or hot) made with pork, chicken or turkey
- 2 tablespoons tomato paste
- 3½ cups (825 ml) chicken broth
- 1 cup canned tomato puree or crushed tomatoes
- ½ cup chopped sun-dried tomatoes
- Kosher salt
- 1 Parmesan rind optional
- 8-10 ounces refrigerated cheese tortellini
- 2 cups chopped kale
- ½ cup grated Parmesan cheese
Instructions
- Put the oil in a large pot and place over medium heat. Stir in the onion and cover the pot. Cook 5 minutes, until the onion is softened.
- Stir in the garlic, oregano and red pepper and cook until the garlic smells fragrant, about 15 seconds. Turn the heat to medium-high. Add the sausage, stirring and breaking it up with a spoon. Cook 15 minutes, stirring frequently, until the sausage meat is no longer pink. Add the tomato paste and stir it into the meat.
- Add the broth, tomato puree, sun-dried tomatoes and 1 teaspoon salt. If you have a Parmesan rind, toss it into the pot. Stir and bring to a simmer. Cook 15 minutes. Keep your eye on the soup and lower the heat if it starts to boil.
- Stir in the tortellini and kale. Simmer the soup about 3-5 more minutes, until the tortellini are tender and the kale is wilted and bright green. Remove from the heat and stir in the Parmesan cheese. If you added a Parmesan rind, scoop it out and discard.
- Serve the soup in bowls, with additional cheese on the side.
Notes
- Use fresh or frozen tortellini. Keep in mind that frozen ones will take a few extra minutes to cook.
- The soup keeps refrigerated about 3 days. The tortellini will absorb liquid, so you may want to add a bit more broth when reheating.
Nutrition
Calories: 781kcalCarbohydrates: 47gProtein: 34gFat: 52gSodium: 975mgFiber: 7gSugar: 13g
