Tortellini Soup with Sausage and Kale is done in twenty minutes. This soup is creamy, tasty, and is perfect for next day’s lunch. Here a detailed instructions to make the best Tortellini Soup with Sausage and Kale.
You may also like my Zuppa Toscana Recipe, Salted Egg Pasta, and Tortellini Pasta Al Forno.
Why you’ll love this recipe
Tortellini Soup with Sausage and Kale is a hearty and flavorful soup that combines a variety of ingredients to create a satisfying and comforting meal. Here’s what you’ll need for this delicious soup:
Ingredients for Tortellini Soup with Sausage and Kale
What’s in my pantry?
I have some leftover ingredients from my previous Zuppa Toscana Recipe and Tortellini Pasta Al Forno, so there is no need to do a grocery run.
- Italian Sausage: You can use sweet or spicy Italian sausage, depending on your preference.
- Onion: Adds a savory and aromatic base to the soup.
- Water: Provides the soup’s liquid base.
- Tortellini: Cheese or meat-filled tortellini are traditionally used.
- Kale: A nutritious leafy green that adds texture and color to the soup.
- Tomatoes: Canned diced tomatoes or fresh tomatoes can be used to enhance the flavor.
- Seasonings: Common seasonings include bouillon powder, salt, black pepper, and red pepper flakes for a bit of heat.
- Parmesan Cheese: Grated Parmesan cheese is often used as a garnish.
Instructions
- In a large pot, cook the Italian sausage until browned. Break it into smaller pieces as it cooks. Remove any excess grease.
- Push the cooked sausage to the side of the pan and melt the butter. Add diced onions and tomato to the pot, sautéing until they become translucent and fragrant. Add in the diced tomatoes and cook until soft.
- Pour in the water and bring the mixture to a boil.
- Add the tortellini and cook until the tortellini is tender, typically following the package instructions.
- Add the heavy cream and the parmesan cheese. Continue stirring and let the soup simmer on low heat until the parmesan has melted.
- Stir and season the soup with salt, black pepper, and red pepper flakes to taste.
- Serve the soup hot, garnished with grated Parmesan cheese.
Leftover Storage: To store any leftover Tortellini Soup with Sausage and Kale, follow these guidelines:
- Allow the soup to cool to room temperature.
- Transfer the soup to an airtight container or individual portions in smaller containers.
- Label the container with the date for reference.
- Store the soup in the refrigerator for up to 3-4 days.
If you want to store it for a longer period:
- Freeze the soup in airtight containers, leaving some room at the top for expansion.
- Label the containers with the date and the contents.
- Soup can be safely stored in the freezer for up to 2-3 months.
When reheating, ensure the soup is heated thoroughly, and you may need to add a little extra broth or water to maintain the desired consistency. Enjoy your delicious Tortellini Soup with Sausage and Kale whenever you’d like!
Tortellini Soup with Sausage and Kale
Equipment
- 1 large saucepan
- 1 Ladle
- 1 chopping board
Ingredients
- 1/4 cup Unsalted Butter
- 1/2 lb Jimmy Deans Premium Pork Sausage
- 1/2 cup Chop Red Onion
- 2 cups Diced Tomato
- 4 cups water
- 1/2 ib Tortellini
- 1 cup Heavy Whipping Cream
- 1 cup Parmesan Cheese
- 1 tsp Beef Bouillon Powder
- 5 leaves Shredded Kale Leaves
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Pepper
- 1/2 tsp Salt
Instructions
- In a large pot, cook the Italian sausage until browned. Break it into smaller pieces as it cooks. Remove any excess grease. Push the cooked sausage to the side of the pan and melt the butter. Add diced onions and tomato to the pot, sautéing until they become translucent and fragrant. Add in the diced tomatoes and cook until soft.
- Wash the Kale leaves and pat them dry using a paper towel. Remove the stalk and keep the leaves as much as you can. Set it aside.
- Pour in the water and bring the mixture to a boil. Add the tortellini and cook until the tortellini is tender, typically following the package instructions. I cook the Tortellini for seven minutes.
- Add the heavy cream and the parmesan cheese. Continue stirring and let the soup simmer on low heat until the parmesan has melted. Add the Kale leaves.
- Stir and season the soup with salt, black pepper, and red pepper flakes to taste. Let the Kale leaves cook until wilted about two minutes. Serve the soup hot, garnished with grated Parmesan cheese.
Notes
- Season and add soup according to your liking.
- Use your favorite sausage and tortellini. In this recipe, I used Cheese Tortellini.
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