Ingredients
Scale
- 1 pound ground italian sausage, mild or spicy
- 1 medium white onion, diced
- 1 large carrot, diced
- 5 cloves garlic, minced
- 1/4 cup tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 4 cups chicken stock
- 1 (15-ounce) can white beans, rinsed and drained
- 1 teaspoon italian seasoning
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (9-ounce) package cheese tortellini
- 3 cups chopped fresh kale
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, plus extra for serving
- 3 tablespoons minced fresh basil
- fine sea salt and freshly-ground black pepper
Instructions
- Heat a large stockpot over medium-high heat and brown the sausage until crumbled and cooked through. Use a slotted spoon to transfer the sausage to a bowl and set aside.
- In the same pot, add diced onion and carrot to the remaining grease and sauté for 5 minutes. Stir in minced garlic and sauté for an additional 2 minutes.
- Stir in tomato paste and crushed red pepper flakes; cook for another 2 minutes, stirring regularly.
- Add chicken stock, white beans, and Italian seasoning; combine and bring to a simmer. Reduce heat, cover, and simmer for 5 minutes or until carrots are tender.
- Using an immersion blender, purée the soup until smooth.
- Return cooked sausage to the pot. Stir in diced tomatoes, tortellini, chopped kale, heavy cream, Parmesan cheese, and basil. Cook for 3-5 minutes until the tortellini is tender.
- Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra Parmesan.
Notes
Feel free to use frozen tortellini if preferred.
For a spicy kick, increase the amount of crushed red pepper flakes.
This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 830mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg