Indulge in a comforting bowl of sausage tortellini soup, where tender pasta filled with cheese pairs perfectly with savory Italian sausage and a rich tomato broth.
ingredient
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- ½ cup diced yellow onion, ¼" dice
- 1 tablespoon minced garlic
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon crushed pepper flakes, optional
- 28 ounces canned crushed tomatoes, San Marzano recommended
- 3 cups chicken stock, or broth
- ⅓ cup heavy cream
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 9 ounces cheese tortellini
- 2 cups chopped kale, curly or Tuscan, ¼" strips
- 2 cups baby spinach
- 2 tablespoons sliced basil
- ¼ cup shaved parmesan cheese
Directions
- Cook the Sausage – In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sausage, breaking it into smaller pieces. Stir until the meat is browned and fully cooked, about 5 to 7 minutes. Drain the excess grease, leaving about 1 tablespoon of drippings.
- Cook the Alliums – Add the onion, saute until translucent, about 3 minutes. Add the garlic, Italian seasoning, and red pepper flakes (if using), and saute for 30 seconds.
- Simmer the Soup – Stir in the tomatoes and chicken stock. Bring to a boil over medium-high heat, and then reduce to a simmer over low heat for 15 minutes.
- Cook the Pasta – Increase the heat to medium-low, add the tortellini, and cook until al dente, 4 to 6 minutes.
- Add the Vegetables – Add the kale and spinach, stir, and cook until the leaves are wilted, about 2 to 3 minutes.
- Add the Cream – Turn off the heat and stir in the cream, salt and pepper. Taste and adjust the seasoning as needed.
- To Serve – Transfer soup to serving bowls and top with basil and Parmesan cheese.
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