Ingredients
Sausage and Vegetables
- 1 pound mild ground Italian sausage
- 1 medium yellow onion, chopped
- 1 small red bell pepper, seeds removed and chopped
- 1 medium carrot, chopped
- 3 garlic cloves, minced
Soup Base
- 4 cups chicken broth or stock
- 28 oz diced tomatoes
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- Dash of crushed red pepper flakes
Main Ingredients
- 10 ounces cheese tortellini
- 2 cups chopped kale, stems removed
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil
- 1 cup heavy cream (optional)
Instructions
- Cook Sausage: In a large pot or Dutch oven, add the Italian sausage and cook, stirring occasionally, until the sausage is no longer pink, about 5 minutes. Transfer the cooked sausage to a paper towel-lined plate to drain and set aside.
- Sauté Vegetables: Add the chopped onion, red bell pepper, and carrot to the same pot. Cook, stirring occasionally, until the vegetables are tender, approximately 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth, diced tomatoes, bay leaf, kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes. Bring the mixture to a boil.
- Cook Tortellini: Once boiling, add the cheese tortellini to the pot. Reduce heat to a simmer and cook for 5 to 6 minutes or until the tortellini is tender and cooked through.
- Combine and Finish Soup: Return the cooked sausage to the pot. Stir in the chopped kale, grated Parmesan cheese, and chopped fresh basil. If using, add the heavy cream to make the soup creamy. If skipping the cream, add an additional cup of broth if you prefer a thinner soup.
- Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and serve topped with extra Parmesan cheese if desired, accompanied by crusty bread for a satisfying meal.
Notes
- You can substitute mild Italian sausage with spicy if you prefer more heat.
- For a dairy-free version, omit the heavy cream and Parmesan cheese.
- If you want a thicker soup without cream, reduce the broth slightly or add more tortellini.
- Fresh kale can be replaced with spinach if preferred.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
