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!
Ingredients
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)
Instructions
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.