Sausage and Kale Tortellini Soup
It has FINALLY gotten chilly here in Los Angeles. I don’t want to jinx it but I think we might finally be out of the heat wave. Now for me, it’s not really soup season anymore—that’s what summer is for—but I know I’m weird and not everyone feels like having hot soup in summer like me, and since it’s finally soup weather for everyone else, I figured it would be great to share this Sausage and Kale Tortellini Soup. I saw it being made on TikTok a couple weeks ago and I knew I immediately had to make it for myself. We devoured it for dinner and now it’s quickly become a new favorite. Trust me, you’ll want to give this one a try as soon as possible!
I hope you’ll give this Sausage and Kale Tortellini Soup a try. Especially if you’re looking for something quick, easy and delicious. I’ve been told I have a weird perception of what “easy” is. But honestly I don’t think this recipe is complicated at all. I want it to be something you want to make again and again. Let me know what you think below and as always, thank you for reading and following along.
Sausage and Kale Tortellini Soup
Equipment
- Pot
- Immersion blender
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian chicken sausage casings removed
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 3 ribs celery diced
- 1 red bell pepper seeded and diced
- 3 garlic cloves
- 1 tablespoon tomato paste
- 1 tablespoon chili pepper paste such as harissa or Calabrian chili paste optional
- 24.5 ounces tomato purée
- 8 cups chicken or vegetable stock
- Kosher salt and coarse black pepper
- 1 bunch dinosaur kale chopped
- 20 ounces packaged cheese tortellini
- Parmesan cheese for serving
- Crusty bread for serving
Instructions
- Set a large pot over medium-high heat. Once hot, drizzle in the oil and add the chicken sausage and break it up with a wooden spoon. Season with fennel seeds, Italian seasoning, and crushed red pepper flakes. Cook until the sausage has begun to crisp and is fully cooked through. Transfer to a plate and set aside.
- Add the onion, carrots, celery, red bell pepper, and garlic. Cook, stirring often, until the veggies have softened, about 5 to 8 minutes. Stir in the tomato paste and chili pepper paste (if using) and cook for about 30 seconds or so. Add the tomato purée and chicken stock and bring up to a simmer. Season with a large pinch of salt and pepper.
- Carefully blend with an immersion blender until smooth. Or carefully transfer to a blender and blend. Give it a taste and adjust seasoning accordingly. Bring back up to a simmer and then add in the kale, cooked sausage and the tortellini that has been cooked according to package directions. You don’t want to cook the tortellini in the soup as it’ll absorb too much moisture. Cook it in a pot of boiling water and then transfer to the soup.
- Stir until the kale has wilted slightly. Serve with some parmesan on top, a drizzle of oil and some crusty bread for dipping. Enjoy!
