This flavorful soup full of fresh, nutritious ingredients makes a comforting dinner to cozy up with after cool day.
Kale Tortellini Soup
Course: Lunch, Dinner, SoupCuisine: American, Gluten Free, Dairy Free, Nut Free
Servings
6
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesCooler weather to me means soup season! and this one is impossible to skip.
Ingredients
1.5 lb Italian sausage, ground
4 cloves garlic, minced or grated
1 medium yellow onion, chopped
3 large carrots, chopped
4 stalks celery, chopped
6 cups low sodium chicken or vegetable broth (6 cups = 2 cartons)
28 oz can crushed tomatoes, low sodium
2 cups kale, shredded and stems removed
9 oz fresh (refrigerated) tortellini
1/2 cup grated Parmesan + plus more for serving
juice of 1/2 lemon
1 tsp Italian seasoning
1/4 tsp salt, plus more to taste
1/4 tsp ground black pepper, plus more to taste
1/4 tsp red pepper flakes
Directions
- Heat a large pot with a lid over medium heat. Add sausage and brown, stirring and breaking up occasionally, until cooked through. Remove sausage from the pot, drain the fat and set aside on a plate layered with paper towels.
- Add 1-2 tbsp olive oil to the pot with the carrots, celery, garlic, onion and spices. Cook over medium/low for about 8 minutes.
- Add broth, crushed tomatoes and ground sausage. Bring to a simmer, cover, and allow to cook for 15 minutes, until veggies are soft.
- Add in kale and tortellini. Cover again and cook according to your tortellini’s package instructions, stirring occasionally, until cooked through.
- Adjust spices as needed. Remove from heat and add lemon juice.
- Finish with Parmesan and stir until melted. Serve hot with extra cheese on top and basil.
