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Overhead view in a Dutch oven that contains Tortellini soup with vegetables in a tomato base.
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5 from 1 vote

Tortellini Soup With Sausage and Kale

Tortellini soup is a hearty and flavorful soup, loaded with cheese tortellini, tender veggies, browned Italian sausage, and cooked in a tomato broth.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American-Italian
Servings: 6
Calories: 525kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

  • 1 Tablespoon olive oil
  • 1 lb. Italian sausage mild or spicy - casings removed if using links)
  • 3 small carrots peeled and sliced
  • 1 onion finely diced
  • 1 rib celery finely chopped
  • 1 fennel bulb diced (optional)
  • 3 garlic cloves minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • black pepper to taste
  • ¼ - ½ teaspoon red pepper flakes pick how spicy you’d like it.
  • 3 ½ cups low sodium chicken broth
  • 1 can 28 oz. can diced tomatoes 798 ml
  • 1 cup tomato sauce 8 oz.
  • 5 cups kale chopped
  • 9 oz. fresh cheese tortellini

Instructions

  • Heat olive oil in a large soup pot or Dutch oven over medium-high heat and add Italian sausage an cook until browned, about 3-5 minutes. Make sure to crumble the sausage as it cooks. Drain any excess fat.
  • Add the carrots, onion, celery, and diced fennel. Cook and stir until onion and fennel have softened.
  • Add the Italian seasoning, salt, red pepper flakes, black pepper, garlic and cook 1 minute.
  • Add broth, tomatoes and tomato sauce and bring to a simmer over medium-high heat. Reduce the heat to medium, cover with a lid, and simmer for about 15 minutes, until carrots are almost tender.
  • Stir in the tortellini and chopped kale. Cover and simmer for 5-6 minutes until tender.
  • Serve sprinkled with a little bit of chopped basil and freshly grated parmesan cheese.

Notes

Delicious served with sliced baguette and a fresh salad.
TIPS:
  • Reheat leftover tortellini soup on the stovetop over medium-low heat.  
  • If you decide to cook your tortellini separately, add them to the soup just before serving to prevent them from becoming too soft. 
  • Remove the casings if you’re using sausage links in this recipe.
(For more information and variations, check out the blog post to this recipe.)
 

Nutrition

Calories: 525kcal | Carbohydrates: 39g | Protein: 24g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 74mg | Sodium: 1623mg | Potassium: 1178mg | Fiber: 9g | Sugar: 10g | Vitamin A: 11096IU | Vitamin C: 77mg | Calcium: 315mg | Iron: 6mg