Italian Sausage Tortellini Soup
A filling one-pot soup with savory Italian sausage, tender cheese tortellini, vegetables, kale, Parmesan, and fresh basil. The optional heavy cream gives the broth a richer, creamier finish, while leaving it out produces a lighter version.
Print Pin Servings: 6
Ingredients
- 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
- 4 cup chicken broth or stock
- 28 oz diced tomatoes
- 1 bay leaf
- 1 tsp kosher salt
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- Dash of crushed red pepper flakes
- 10 ounces cheese tortellini
- 2 cup 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
- Place the Italian sausage in a large pot or Dutch oven. Cook over the heat, stirring from time to time, until the meat is fully cooked and no pink remains, about 5 minutes. Transfer the sausage to a plate lined with paper towels and set it aside.
- Add the onion, red bell pepper, and carrot to the same pot. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened. Stir in the garlic and continue cooking for 1 minute.
- Pour in the chicken broth and diced tomatoes, then add the bay leaf, kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes. Bring the mixture to a boil before adding the cheese tortellini. Lower the heat to a simmer and cook for 5 to 6 minutes, or until the tortellini is cooked through.
- Return the cooked sausage to the pot. Stir in the kale, Parmesan cheese, and fresh basil. For the creamy version, mix in the heavy cream. If you leave out the cream, you may need to add 1 more cup of broth, depending on how thick you prefer the soup.
- Take out the bay leaf. Divide the soup among bowls and, if desired, finish each serving with additional Parmesan cheese.
