Does anyone else feel like it is harder to stay on track with healthy food, when the weather cools down? Because, we *definitely* do. 

Winter makes us all want soup, chili and warm comfort foods. Which, unfortunately, aren’t always the healthiest options. This recipe is not only delicious, but still feels like a savory comfort food. 

This Creamy Sausage Tortellini Soup has loads of fresh veggies, cheesy tortellini and yummy chicken sausage. You’re going to love it! 




  • 2 tablespoons extra virgin olive oil

  • 1 yellow onion, chopped

  • 2 large carrots, peeled and sliced into thin rounds

  • 3 garlic cloves, chopped

  • 1 pound Italian chicken sausage, mild or hot, casings removed

  • 1 15-ounce can tomato sauce

  • 4 cups low-sodium vegetable or chicken broth

  • 2 teaspoons Italian seasoning

  • 9 ounces cheese tortellini

  • 3 cups packed fresh baby kale leaves or chopped kale, thick stems removed

  • 1 tablespoon all-purpose flour

  • ½ cup whole milk at room temperature

  • Grated Parmesan cheese, to taste (optional)

  • Red pepper flakes, to taste (optional)



  • Heat the oil and saute the vegetables: In a large heavy pot or dutch oven, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chopped onion, carrots, and garlic and cook, stirring frequently, for about 3 to 5 minutes or until the carrots have softened and the onions and garlic are fragrant.

  • Cook the sausage: Add in the Italian sausage and cook, stirring often for about 5 minutes or until the sausage is cooked. Carefully drain excess fat, particularly if you used pork sausage.

  • Add the liquids and seasonings: Add the tomato sauce, chicken broth, and Italian seasoning. Stir to combine. Raise the heat and allow the liquid to come to a boil.

  • Add the pasta and finish the soup: Add the tortellini pasta and cook according to package instructions (about 3 to 5 minutes), then stir in the kale leaves. Turn the heat off. Add the flour to the milk and whisk well then slowly stir the mixture into the soup.

  • Serve: Ladle the soup into serving bowls and finish with grated Parmesan cheese and red pepper flakes to your liking. Serve immediately.

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