Description
A hearty soup that is perfect for cozy winter nights or an easy dinner to make while camping! This soup gets its depth of flavor from hot Italian sausage and the aromatic combination of onion, celery, and carrot. It’s a delicious recipe to add to your winter dinner rotation, whether you’re cooking something simple for a busy weeknight or meal-prepping to plan for busy nights ahead!
Equipment for this Recipe:
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 lb Hot Italian sausage links, casings removed
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced onion
- 4 cloves garlic, minced
- Salt & pepper
- 2 tbsp tomato paste
- 1 14oz can crushed tomato
- 3–4 cups chicken broth
- 10–19 oz cheese tortellini, fresh or frozen
- 1 bunch Tuscan kale, ribs removed, chopped
- 1/2 cup heavy cream
- Shaved Parmigiano Reggiano, for topping
Instructions
- In a large heavy-bottomed pot or dutch oven over medium-high heat, heat 1 tbsp oil. Then cook sausage, breaking it up into small pieces with a wooden spoon and cooking until browned, about 4-5 minutes. Remove from the pot and set aside. If there is a lot of excess fat in the pan, use a paper towel to soak up some of it.
- Reduce the heat to medium, then add onion, carrot, and celery. Cook for about 3-4 minutes until onions are translucent and vegetables are fragrant. Add garlic and a generous pinch of salt and freshly cracked black pepper, then cook for another minute.
- Stir in the tomato paste to coat the vegetables. Cook for 2-3 minutes, stirring occasionally.
- Add the sausage back to the pot along with crushed tomatoes and chicken broth and bring to a boil. Taste and season with more salt and pepper as needed.
- Add the tortellini and cook according to package instructions. About 2 minutes before the tortellini is al dente, add the kale and cook until the tortellini is cooked and the kale is wilted. Then stir in the heavy cream.
- Serve the soup and top with freshly shaved Parmigiano Reggiano. Enjoy!
Notes
- If you truly want this to be a one-pot meal with less to clean, you can also just add the onion, celery, and carrot directly into the pot with the cooked sausage. Don’t add until the sausage has browned because the water from the veggies will steam the sausage, leaving the meat to look grey instead of browning.
Nutrition
- Serving Size: 2 cups
- Calories: 413
- Sugar: 5 g
- Sodium: 1772 mg
- Fat: 20.4 g
- Carbohydrates: 33.8 g
- Protein: 24.9 g
- Cholesterol: 69 mg
