Ingredients
Meat and Vegetables
- 1 pound mild ground Italian sausage
- 1 medium yellow onion, chopped
- 1 small red bell pepper, seeds removed and chopped
- 1 medium carrot, chopped
- 3 garlic cloves, minced
- 2 cups chopped kale, stems removed
Liquids and Broth
- 4 cups chicken broth or stock
- 28 oz diced tomatoes
- 1 cup heavy cream (optional)
Cheese and Herbs
- 10 ounces cheese tortellini
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil
Spices and Seasonings
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- Dash of crushed red pepper flakes
Instructions
- Cook the sausage: In a large pot or Dutch oven, add the mild ground Italian sausage and cook over medium heat, stirring occasionally, until the sausage is no longer pink and cooked through, about 5 minutes. Transfer the cooked sausage to a paper towel-lined plate to drain excess fat and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion, red bell pepper, and carrot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add liquids and seasonings: Pour in the chicken broth and diced tomatoes (with their juice). Add the bay leaf, kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes. Bring the mixture to a boil over medium-high heat.
- Cook the tortellini: Once boiling, add the cheese tortellini to the pot. Reduce heat to a simmer and cook for 5 to 6 minutes, or until the tortellini are cooked through and tender.
- Combine and finish the soup: Return the cooked sausage to the pot. Stir in the chopped kale, freshly grated Parmesan cheese, and chopped fresh basil. If using, stir in the heavy cream to make the soup creamy. If not using cream, add an additional 1 cup of chicken broth if the soup is too thick for your preference.
- Final touches and serving: Remove the bay leaf from the soup. Ladle the soup into bowls and serve immediately with extra Parmesan cheese on top, if desired. Pair with crusty bread for a complete meal.
Notes
- Optional heavy cream adds richness and creaminess to the soup; omit for a lighter version.
- Use mild or spicy Italian sausage to adjust the heat level to your preference.
- Fresh kale adds nutrition and texture; feel free to substitute with spinach if preferred.
- Chicken broth can be replaced with vegetable broth for a different flavor profile.
- Adding more crushed red pepper flakes can enhance the spiciness of the soup.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
