Description
A hearty soup made with chicken sausage, tortellini, and fresh vegetables.
Ingredients
Scale
- 4 tablespoons extra-virgin olive oil
- 1 pound sweet Italian chicken sausage, removed from casings
- 1 large yellow onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 4 cloves garlic, peeled, smashed and finely minced
- 1 teaspoon dried oregano
- 1–1/2 teaspoons dried Italian herbs
- 1/2 teaspoon dried fennel
- 1/2 teaspoon red pepper flakes
- 2 Turkish bay leaves
- 6 cups chicken broth
- 1 14-ounce can chopped tomatoes
- 2 tablespoons tomato paste (optional)
- 1 2-inch piece Parmesan cheese
- 1 9-ounce package cheese tortellini
- 1 cup lacinato kale, chopped
Instructions
- Heat oil in a large Dutch oven. Add the sausage to the pan (be sure to remove the outer casing first) and break the links up with a wooden spoon or spatula. Cook over medium-low heat for 7-10 minutes. Transfer the sausage to a bowl and set aside.
- Add more oil to the pot if needed, then stir in the onions, celery and carrots to the same pot that you cooked the sausage in and sauté for approximately 5 minutes. Add the garlic and sauté for another 2-3 minutes.
- Stir in the seasoning.
- Return the sausage to the pot and stir. Pour in the broth, chopped tomatoes and Parmesan cheese wedge. Bring to a boil, then reduce heat to low and place lid on the pot.
- Simmer for about 15 minutes, then add the tortellini and cook another 5 minutes.
- Stir in the kale until wilted.
- Ladle the soup into bowls and garnish with grated Parmesan cheese.
Notes
- This soup is great for leftovers and can be easily reheated.
- Feel free to add more vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg