Sausage Tortellini Soup
A tummy filling soup chock-full of sausage, kale and cheese tortellini.
Servings 4 Servings
Calories 680kcal
Ingredients
Ingredients:
- 1 pound Italian sausage casings removed
- 1 tablespoon olive oil optional
- 1/2 medium onion diced
- 1 clove garlic minced
- 3 cups low sodium chicken broth
- 3 cups low sodium vegetable broth
- 1 bunch 8 - 10 ounces kale, chopped
- 1 teaspoon dried basil
- 9 ounces fresh cheese tortellini
- fresh cracked pepper and kosher salt
Instructions
- In a large soup pot, cook sausage over medium heat until browned, using a spoon to break the sausage into bite size pieces. Once browned transfer to a plate and set aside.
- Reserve 1 tablespoon of pan drippings, if there isn't enough pan drippings add 1 tablespoon olive oil. To the pan drippings add onion and garlic, cook 5 minutes or until onion is softened.
- Return sausage to pan. Pour in chicken and vegetable broth. Stir in kale and basil. Cook for 10 - 15 minutes or until kale is wilted.
- After kale has wilted, stir in tortellini and cook for 5 minutes or until the tortellini is soft and warmed through. Season to taste with salt and pepper.
- Ladle into soup bowls. Serve hot.
Notes
You can use frozen tortellini but you'll need to cook it for a few minutes longer.
Turkey Italian sausage works great in this as well but you might need more olive oil.
If you don't like kale you can substitute spinach but add the spinach AFTER the tortellini has cooked. Spinach only needs a minute or two.
Nutrition information for estimation purposes only.
Nutrition
Calories: 680kcal | Carbohydrates: 36g | Protein: 31g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 110mg | Sodium: 1177mg | Potassium: 582mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3249IU | Vitamin C: 34mg | Calcium: 210mg | Iron: 4mg