As the weather cools and our cravings turn to comfort food, there’s nothing better than a warm, hearty bowl of soup. Enter this Italian Sausage and Kale Tortellini Soup, a flavorful and satisfying meal perfect for any cozy night in. It’s a delicious combination of savory Italian sausage, tender cheese tortellini, and nutrient-rich kale, all simmered together in a robust, flavorful broth. Not only is this soup packed with taste, but it’s also surprisingly easy to make, taking only about 30 minutes from start to finish.

Why You’ll Love This Recipe

Hearty and Satisfying: With Italian sausage and cheese tortellini as the stars, this soup is filling enough to stand alone as a meal.
Nutrient-Rich: Kale adds a healthy twist, bringing fiber, vitamins, and minerals to your bowl without overpowering the dish.
Quick and Simple: With minimal prep and straightforward instructions, this soup is ideal for a busy weeknight or a last-minute meal.
Customizable: You can adjust spices and add toppings like Parmesan to make it your own.

What You’ll Need

Here’s a quick overview of the ingredients:

Italian Turkey Sausage: Using turkey sausage cuts down on the fat but keeps all the flavor. If you prefer, you can use pork sausage.
Onion & Garlic: These aromatics provide a delicious base, adding depth to the broth.
Reduced-Sodium Chicken Broth & Water: These help create a savory, yet not overpowering base.
Diced Tomatoes: Tomatoes add a hint of acidity, balancing out the richness of the sausage and tortellini.
Cheese Tortellini: This adds a creamy, cheesy element to each bite, making the soup even more satisfying.
Kale: It brings texture, color, and nutrients, while its slight bitterness balances the dish.
Basil, Pepper & Crushed Red Pepper Flakes: A bit of spice and herbiness to round out the flavors.
Parmesan Cheese: Optional but highly recommended for a rich, salty finish.

How to Make It

Brown the Sausage: Start by cooking the sausage in a large pot, breaking it into crumbles. Once browned, set it aside.
Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion becomes tender and aromatic.
Add Broth and Tomatoes: Stir in the chicken broth, water, and tomatoes. Bring the mixture to a boil for a hearty base.
Cook the Tortellini: Add the cheese tortellini, cooking for about 5-7 minutes until nearly tender.
Add the Kale and Seasonings: Return the sausage to the pot and stir in the kale, basil, pepper, and red pepper flakes. Cook until the kale is wilted and the tortellini is fully tender, which should take about 3 more minutes.
Serve and Garnish: Ladle into bowls and top with shredded Parmesan cheese, if desired, for an extra touch of indulgence.

Tips for Success

Use Fresh or Frozen Kale: Fresh kale works best in this recipe, but if you have frozen kale on hand, it can be used as a substitute. Just be sure to adjust the cooking time accordingly.
Spice Level: For a little extra kick, add more crushed red pepper flakes. If you prefer it mild, feel free to leave them out.
Serving Suggestions: Pair this soup with a side of crusty bread or a simple green salad to round out the meal.

Why This Soup is a Fall Favorite

This Italian Sausage and Kale Tortellini Soup has everything you want in a fall meal. It’s warm, filling, and packed with layers of flavor—from the savory sausage and creamy tortellini to the bold hints of garlic and basil. Plus, kale not only brings a nutritional boost but also adds texture, giving each spoonful a perfect balance of ingredients.

So next time you’re in the mood for a bowl of comfort, give this soup a try. It’s the perfect dish to cozy up with, especially on those chilly nights when only a warm, hearty meal will do.

Italian Sausage and Kale Tortellini Soup

Author: Alice

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Description

Warm up with this hearty and delicious soup featuring savory Italian sausage, tender cheese tortellini, and nutrient-rich kale. Perfect for a cozy dinner night in, this soup is packed with flavor and easy to make.

Ingredients

– 3/4 pound Italian turkey sausage, casings removed
– 1 medium onion, chopped
– 6 garlic cloves, minced
– 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
– 1-3/4 cups water
– 1 can (14-1/2 ounces) diced tomatoes, undrained
– 1 package (9 ounces) refrigerated cheese tortellini
– 1 bunch kale, stems removed and leaves coarsely chopped
– 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
– 1/4 teaspoon pepper
– Dash crushed red pepper flakes
– Shredded Parmesan cheese, optional

Instructions

1. In a large pot, cook the sausage over medium heat until browned, breaking it into crumbles. Remove from pot and set aside.
2. In the same pot, add the onion and garlic. Sauté until the onion is tender.
3. Stir in the chicken broth, water, and tomatoes. Bring to a boil.
4. Add the tortellini and cook until nearly tender, about 5 to 7 minutes.
5. Return the sausage to the pot. Stir in the chopped kale, basil, pepper, and crushed red pepper flakes. Cook until the kale is wilted and the tortellini are fully tender, about 3 minutes.
6. Serve hot, sprinkled with Parmesan cheese if desired.

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