Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 to 6 Servings
My family loves this tortellini soup that’s why I always make sure to cook it once a week! Weeknight dinner is always awesome because of this! You have got to give this recipe a try! Enjoy the combination of sausage, kale, tortellini, and a lot more flavors!
Ingredients:
Kosher salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
4 cups chicken stock
1 medium sweet onion, diced
2 teaspoons Italian seasoning
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons chopped fresh basil
1 (8 oz) can of tomato sauce
1/2 bunch kale, stems removed and leaves chopped
1/3 cup heavy cream
1 (9 oz) package refrigerated three cheese tortellini
1 lb. Italian sausage, casing removed
Directions:
1. Place a large stockpot on the stove and turn the heat to medium.
2. Add olive oil and allow it to become hot.
3. Add the Italian sausage, then cook for 3 minutes or until crumbly and brown. Discard any excess grease.
4. Add onion and garlic, then sauté for about 3 minutes or until soft and aromatic. Sprinkle Italian seasoning, salt, and pepper to season.
5. Add flour, then whisk and cook for a minute to remove the raw taste.
6. Add the tomato sauce and chicken stock, then stir until well blended. Make sure to scrape the bottom of the pot to get the browned bits. Allow the mixture to boil.
7. Turn the heat down to low, then simmer everything for about 10 minutes or until the texture of the sauce becomes thick.
8. Add the tortellini, then stir until well mixed. Cook for about 7 minutes or until al dente.
9. Add the kale, then stir and cook for a minute or until wilted.
10. Add the basil and heavy cream, then stir until well blended. Sprinkle salt and pepper.
11. Serve right away and enjoy!
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