Tortellini Soup with Sausage and Kale

5 from 1 vote

Tortellini Soup with Sausage and Kale

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.

Prep Time15

Cook Time19

Course: Soup

Servings: people

Calories: 286kcal

Author: Shobee

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.

Nutrition