Easy Sausage Tortellini Soup
A comforting soup, loaded with fresh veggies, hearty Italian chicken sausage and tortellini in a rich tomato broth. Ready in 20 minutes or so , this is the perfect meal for those busy nights!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, (chopped)
- 2 large carrots, (peeled and sliced into thin rounds)
- 3 garlic cloves, (chopped)
- 1 pound Italian chicken sausage, (mild or hot, casings removed)
- 1 15-ounce can tomato sauce
- 4 cups low-sodium vegetable or chicken broth
- 2 teaspoons Italian seasoning
- 9 ounces cheese tortellini
- 3 cups packed fresh baby kale leaves or chopped kale, (thick stems removed)
- 1 tablespoon all-purpose flour
- ½ cup whole milk at room temperature
- Grated Parmesan cheese, (to taste (optional))
- Red pepper flakes, (to taste (optional))
Directions
- 1
Heat the oil and saute the vegetables: In a large heavy pot or Dutch oven, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chopped onion, carrots, and garlic and cook, stirring frequently, for about 3 to 5 minutes or until the carrots have softened and the onions and garlic are fragrant.
- 2
Cook the sausage: Add in the Italian sausage and cook, stirring often for about 5 minutes or until the sausage is cooked. Carefully drain excess fat, particularly if you used pork sausage.
- 3
Add the liquids and seasonings: Add the tomato sauce, chicken broth, and Italian seasoning. Stir to combine. Raise the heat and allow the liquid to come to a boil.
- 4
Add the pasta and finish the soup: Add the tortellini pasta and cook according to package instructions (about 3 to5 minutes), then stir in the kale leaves. Turn the heat off. Add the flour to the milk and whisk well then slowly stir the mixture into the soup.
- 5
Serve: Ladle the soup into serving bowls and finish with grated Parmesan cheese and red pepper flakes to your liking. Serve immediately.