Sausage Tortellini Soup (Ready in 35 Minutes!)
A comforting soup, loaded with fresh veggies, hearty Italian chicken sausage and tortellini in a rich tomato broth. Ready in 35 minutes this is the perfect meal for those busy nights!
Servings: 6 people
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 large carrots, peeled and sliced into thin rounds
- 3 garlic cloves, chopped
- 1 pound Italian chicken sausage, mild or hot, casings removed
- 1 (15-ounce) can tomato sauce
- 4 cups low-sodium vegetable or chicken broth
- 2 teaspoons Italian seasoning
- 9 ounces cheese tortellini
- 3 cups packed fresh baby kale leaves or chopped kale, thick stems removed
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk at room temperature
- Grated Parmesan cheese, to taste (optional)
- Red pepper flakes, to taste (optional)
Instructions
- Heat the oil and saute the vegetables: Set a large heavy pot or Dutch oven over medium-high heat. Add the olive oil. Once the oil begins to shimmer, add the chopped onion, carrots, and garlic. Cook, stirring frequently, for about 3 to 5 minutes or until the carrots have softened and the onions and garlic are fragrant.
- Cook the sausage: Add the Italian sausage and cook, breaking it up as you go, until the sausage is cooked through, about 5 minutes. Carefully, drain excess fat, especially if you used pork sausage.
- Add the liquids and seasonings: Add the tomato sauce, chicken broth, and Italian seasoning. Stir to combine. Raise the heat and allow the liquid to come to a boil.
- Add the pasta and finish the soup: Add the tortellini and cook according to package instructions (about 3 to 5 minutes), then stir in the kale leaves. In a small bowl, whisk together the flour and milk, then slowly stir the mixture into the soup. Remove from heat.
- Serve: Ladle the soup into serving bowls and finish with grated Parmesan cheese and red pepper flakes to your liking. Serve immediately.
Video
Notes
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Make Ahead Tips
If you are not planning to serve this soup immediately but want to work ahead make the soup without adding the pasta. Then, when you’re ready to serve, reheat the soup, boil the pasta separately, and add it to the soup just before serving. How to Store and Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Keep in mind the tortellini may become soggy as it will continue to absorb the liquid.
Make Ahead Tips
If you are not planning to serve this soup immediately but want to work ahead make the soup without adding the pasta. Then, when you’re ready to serve, reheat the soup, boil the pasta separately, and add it to the soup just before serving. How to Store and Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Keep in mind the tortellini may become soggy as it will continue to absorb the liquid.
- To freeze sausage tortellini soup, prepare the ingredients up until adding the tortellini. Once cooled, transfer the soup to a freezer-safe container, and keep it frozen for up to 3 months.
- To reheat the soup: Let it thaw in the fridge overnight, warm it back up on the stove, and follow the instructions as listed, starting with boiling the pasta.
Nutrition
Calories: 393.3kcal | Carbohydrates: 35.1g | Protein: 21.2g | Fat: 20.1g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.6g | Cholesterol: 72mg | Sodium: 1325mg | Potassium: 396.9mg | Fiber: 5.1g | Sugar: 8.3g | Vitamin A: 5676.9IU | Vitamin C: 19.1mg | Calcium: 147.5mg | Iron: 3mg
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