Description
This Tortellini Soup with Sausage and Kale brings a rustic charm to any dinner table, offering a comforting blend of rich, savory Italian sausage and the nutritious punch of kale, all enveloped in a warm, inviting broth. Ideal for those cold nights, this soup promises not only warmth but a hearty satisfaction.
Combining the simplicity of traditional Italian cooking with hearty, wholesome ingredients, this soup is a perfect meal for family gatherings or a quiet evening at home. It’s easy to prepare and even easier to love, making it a staple for any home cook looking for a nourishing meal that doesn’t skimp on flavor.
Ingredients
1 tablespoon olive oil
1/2 pound bulk mild Italian sausage
1 large carrot, chopped
1 medium onion, chopped
1 stalk celery, chopped
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 bay leaf
6 cups chicken stock
1 bunch curly leaf kale (about 6 ounces), large veins removed and torn into large pieces
1 10-ounce package fresh or frozen spinach tortellini (not dried)
Salt and freshly ground black pepper, to taste
Instructions
Heat olive oil in a large, heavy saucepan or dutch oven over medium-high heat.
Add sausage, breaking apart with a wooden spoon as it cooks, until browned, 10 to 12 minutes. Remove sausage with a slotted spoon and set aside.
Return saucepan to medium heat and add carrot, onion, and celery; season with salt and pepper. Sauté, stirring occasionally, until vegetables are softened and beginning to brown, about 5 to 7 minutes.
Add garlic, thyme, and bay leaf and sauté until fragrant, 1 to 2 minutes.
Add chicken broth and bring to a simmer; let boil gently for 5 minutes.
Add kale, cooked sausage, and tortellini and simmer until tortellini is just cooked through. Adjust cooking time depending on whether tortellini is fresh or frozen.
Season to taste with additional salt and pepper. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 kcal