One pot, two hands, and 45 minutes will yield you a pot brimming with plump cheese tortellini swimming in a light tomato broth brimming with fresh vegetables and delectable chunks of Italian sausage. Sounds good, doesn't it? Sausage tortellini soup is an incredibly easy and forgiving recipe that you'll eat for days, and re-create for years to come.
1lbitalian sausagecasings removed, broken into small pieces
1largesweet oniondiced to ½”
2mediumcarrotshalved and thinly sliced
128-oz cancrushed tomatoesfire roasted if available
½tspcracked black pepper
20-ozpackagecheese tortellinifresh, not frozen
1bunchcurly kalestems removed, coarsely chopped
ricotta cheeseto taste
fresh chopped basilto taste
Heat a dutch oven or 6-quart soup pot over medium high heat. Add the oil and heat until it shimmers. Remove the sausages from their casings, break into small pieces, and add the sausage to the pot. Cook the sausage, occasionally stirring with a wood spoon and breaking into small pieces, until no longer pink, about 8 minutes.
Add the onions, carrots and celery. Toss to coat in the fat and saute until the onions turn translucent, 7-8 minutes. Add the garlic and saute one minute more, stirring continuously.
Add the tomato paste and work into the vegetables. Then add the crushed tomatoes, chicken broth, 2 cups water, italian seasoning, salt, and pepper. Stir until the ingredients are incorporated. Increase the heat and bring the liquid to a simmer, then reduce to medium low and simmer for 10-15 minutes.
Add the tortellini and kale to the pot. Simmer for 5 minutes more, until the kale is soft and the tortellini is cooked through. The soup will be very thick. If you prefer a thinner soup, add more water or broth, then taste and adjust for seasoning, adding more salt and pepper as needed.
Portion into bowls and garnish with a tablespoon of ricotta cheese and chopped basil to taste.
Fresh tortellini can be found in a vacuum sealed package in the produce section or ready-made foods section of most grocery stores.
Chicken or turkey sausage can be substituted.
Add 1 tsp crushed red pepper flakes or use spicy Italian sausage if you prefer more heat.
In the fridge: store leftovers in the fridge in a sealed container for up to 4 days. The tortellini will absorb the broth during storage; add an additional half-cup broth per serving when reheating. Reheat in the microwave in 30-second intervals, stirring between each, or on the stove over a medium flame.
In the freezer: prepare the soup through step 3 (cooked tortellini doesn't freeze well); cool the soup base, transfer to an airtight container, and freeze for up to 3 months. Thaw soup in the fridge overnight. Reheat in a pot over medium high heat, add the tortellini and kale once the broth comes to a simmer, then finish as directed.