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spicy sausage and tortellini soup

  • Author: cassidyeats

Ingredients

Scale
  • 16 oz hot italian sausage
  • 1 white onion
  • head of garlic
  • 10 oz package fresh refrigerated tortellini
  • 28 oz can crushed tomatoes (i used fire roasted)
  • 1 quart chicken broth
  • parmesean cheese
  • fresh basil
  • fresh parsley
  • fresh thyme
  • 1/4 cup heavy cream
  • 2 cups shredded kale or spinach

Instructions

  1. brown sausage on the stovetop in a dutch oven for about 8-10 minutes – while that cooks chop onion and garlic.
  2. remove the meat from the dutch oven and set aside, sautéing onions and garlic in the fat.
  3. once the onions have cooked down a bit, add in a pinch of salt, chopped basil, parlsey, and thyme. about a tablespoon of each herb. stir for about a minute.
  4. add can of tomatoes and whole carton of broth and bring to a boil.
  5. one the soup is simmering, add in fresh tortellini and set a timer for 5 minutes.
  6. add heavy cream and kale, stirring until mixed. the kale will wilt in a few minutes so add it closer to when you eat.
  7. ladle into bowls for serving topped with fresh grated parmesan and more fresh basil if desired.

Notes

  • in place of heavy cream — you can use cream cheese, whole milk, or half and half.
  • if you don’t like spicy pick up mild italian sausage instead!
  • fresh herbs aren’t necessary but definitely pack a punch of flavor. dried work just as well!
  • i prefer kale in a hearty recipe like this to balance out the fat and flavor but spinach does work – it just doesn’t hold as well as kale