This flavorful soup full of fresh, nutritious ingredients makes a comforting dinner to cozy up with after cool day.
Kale Tortellini Soup
Course: Lunch, Dinner, SoupCuisine: American, Gluten Free, Dairy Free, Nut Free
Servings
6
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
1.5 lb 1.5 Italian sausage, ground
4 cloves 4 garlic, minced or grated
1 1 medium yellow onion, diced
4 4 large carrots, chopped
4 stalks 4 celery, chopped
6 cups 6 low sodium chicken or vegetable broth (6 cups = 2 cartons)
28 oz can 28 oz crushed tomatoes, low sodium
2 cups 2 kale, shredded and stems removed
9 oz 9 fresh (refrigerated) tortellini
juice of 1/2 lemon
1 tsp 1 Italian seasoning
1/4 tsp 1/4 salt, plus more to taste
1/4 tsp 1/4 ground black pepper, plus more to taste
1/4 tsp 1/4 red pepper flakes
Directions
- Heat a large pot with a lid over medium heat. Add sausage and brown, stirring and breaking up occasionally, until cooked through. Remove sausage from the pot, drain the fat and set aside on a plate layered with paper towels.
- Add 1-2 tbsp olive oil to the pot with the carrots, celery, garlic, onion and spices. Cook over medium/low for about 8 minutes.
- Add broth, crushed tomatoes and ground sausage. Bring to a simmer, cover, and allow to cook for 15 minutes, until veggies are soft.
- Add in kale and tortellini. Cover again and cook according to your tortellini’s package instructions, stirring occasionally, until cooked through.
- Adjust spices as needed. Remove from heat and add lemon juice.
- Serve warm and top with cheese (vegan or regular) and/or basil.
