Italian Sausage and Tortellini Soup

Italian Sausage and Tortellini Soup

This Italian Sausage and Tortellini Soup is one of my all-time favorites because it's super quick to make, healthy, and SO DELICIOUS.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound Italian sausage
  • 1/2 cup onion, chopped
  • 1/2 cup carrots, chopped
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 15.5 ounce can cannellini beans (white beans)
  • 1 10 ounce can fire roasted diced tomatoes
  • 1 10 ounce can Rotel tomatoes with green chilies (if you don't want the heat, use regular diced tomatoes)
  • 1 10 ounce can diced tomatoes with Italian herbs
  • 3 cups chicken stock
  • 2 cups kale
  • 1 cup half and half, heavy cream, or non-diary creamer (I use nutpods brand)
  • 1 small package tortellini, cooked until al dente

Instructions

    1. Heat olive oil in a large stock pot. Cook sausage in the pot until no longer pink. Remove sausage and set aside.
    2. Add onions, carrots, salt and pepper to the pot and cook until soft, about 2-3 minutes. Add garlic in the last 30 seconds of cooking.
    3. Add beans, all three cans of tomatoes, and chicken stock to the pot and bring to a boil. Reduce heat, add sausage back to the soup, and continue to simmer a few minutes more.
    4. Stir in kale and cook until it wilts. Stir in cream and stir to combine.
    5. Add cooked tortellini right before serving. If you plan to have leftovers, keep tortellini separate.

Notes

To freeze, freeze BEFORE adding the kale, cream and tortellini. When ready to eat, head the soup in a pan then add kale, cream and tortellini right before serving.