Indulge in this hearty and creamy sausage tortellini soup, perfect for when you're craving comfort without tomatoey flavors. With savory Italian sausage, tender tortellini, and nutrient-rich kale, this soup is a delightful blend of textures and flavors that will warm your soul.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 35 min | Servings 6 | Serving Size 1 bowl (about 2 cups) | Est. Cost $18.0 |
Est. Calories 550 per serving | Carbs 45g (16%) | Protein 24g (48%) | Fats 34g (44%) | Daily Diet 2000 cal (28%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
olive oil
2 tbsp
ground italian sausage
1 lb
white onion
0.5 piece
chopped
carrots
2 piece
chopped
garlic clove
1 piece
finely grated
bay leaves
2 piece
butter
3 tbsp
arrowroot starch
3 tbsp
chicken bouillon powder
0.5 tsp
chicken broth
32 oz
chicken bone broth
12 oz
heavy whipping cream
0.5 cup
olive oil
2 tbsp
ground italian sausage
1 lb
white onion
0.5 piece
chopped
carrots
2 piece
chopped
garlic clove
1 piece
finely grated
bay leaves
2 piece
butter
3 tbsp
arrowroot starch
3 tbsp
chicken bouillon powder
0.5 tsp
chicken broth
32 oz
chicken bone broth
12 oz
heavy whipping cream
0.5 cup
dino kale
2 bunch
roughly chopped and de-stemmed
tortellini
3 cup
parmesan
1 piece
grated, for topping
black pepper
1 piece
ground, for topping
Cook the sausage in the olive oil until it starts to brown. Add the chopped carrot, onion, and garlic, cooking until fragrant, about 3-5 more minutes.
Melt the butter in the center of the dutch oven and add the arrowroot starch and bouillon. Whisk until it forms a roux and cook the roux for 3-5 more minutes.
Add all the broth and the cream, bringing to a low boil. Remove the bay leaves, then add in the kale and tortellini. Simmer for about 10 minutes on low, then turn off the heat and let it cool down for 5-10 minutes. It thickens as it cools. Top with lots of parmesan and black pepper.
