Italian Sausage, Kale and Tortellini Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 4 cloves garlic minced
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp italian seasoning
- 1 (8 oz) can tomato sauce
- 2 cups packed chopped kale (thick ribs removed)
- 1 1/2 cups chopped yellow onion (1 medium)
- 16 - 19 oz mild or hot italian sausage (pork or turkey) removed from casings
- 1 1/3 cups chopped carrots (3 medium)
- 5 cups low-sodium beef broth
- 2 (14.5 oz) cans diced tomatoes (i used one petite c one regular)
- 9 oz. refrigerated three cheese tortellini
- finely shredded parmesan cheese for serving (optional)
- Carbohydrate 1.6197916676647 g
- Cholesterol 0 mg
- Fat 0.778308333689136 g
- Fiber 0.126749999695107 g
- Protein 0.591125000145924 g
- Saturated Fat 0.178791666750036 g
- Serving Size 1 1 serving (191g)
- Sodium 873.467083333749 mg
- Sugar 1.4930416679696 g
- Trans Fat 0.0339541666899065 g
- Calories 16 calories
Heat olive oil in a large pot over medium-high heat. Crumble sausage into pot and brown, stirring and breaking up sausage occasionally, until cooked through. Drain sausage onto a plate lined with several layers of paper towels while reserving 1 Tbsp rendered fat in pot (if there's not a tbsp just add 1 more tbsp olive oil to pot). Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Stir in beef broth, tomatoes, tomato sauce, Italian seasoning and season with salt and pepper to taste. Bring to a light boil, return sausage to pot, cover pot and reduce heat to medium-low and allow to simmer until carrots are nearly tender, about 15 minutes. Stir in tortellini and kale then cover and cook 7 - 9 minutes longer. Serve warm with parmesan cheese if desired (note that as the soup rests the tortellini will absorb more broth so you can add more broth or water to thin as desired).Recipe source: Cooking Classy
