Creamy Italian Sausage Tortellini Soup
Servings 6
Calories 739kcal
Equipment
- 5.5 Quart Dutch Oven
Ingredients
- 2 tablespoons olive oil or sun dried tomato oil
- 1 cup yellow onion diced
- 1/2 cup carrot diced
- 1/2 cup celery diced
- 4 cloves garlic minced
- 1/4 teaspoon red chili flakes optional
- 1 pound italian sausage
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon italian seasoning
- 8 cups low sodium chicken broth
- 1/4 cup sun dried tomatoes drained and diced
- 1/2 cup heavy cream add more according to taste
- 18 oz tortellini refrigerated
- 2 cups kale chopped and stems removed
- Parmesan cheese topping
Instructions
- Heat oil over medium heat and sauté onions, carrots, and celery until they start to soften. Add garlic and chili flakes, if using, and sauté for another minute.
- Add sausage to pan, breaking up as it cooks. Sprinkle flour into sausage mixture and cook for 1-2 minutes. Stir in chicken broth, sun-dried tomatoes, salt, pepper, and Italian seasoning, and bring to a simmer. Reduce heat to medium low, and let simmer for 20 minutes until vegetables are tender and broth has thickened slightly.
- Stir in heavy cream, tortellini, and kale. Let simmer until tortellini are tender. Taste and adjust seasoning as needed. Top with parmesan.
Nutrition
Calories: 739kcal | Carbohydrates: 53g | Protein: 32g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 112mg | Sodium: 1435mg | Potassium: 777mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2880IU | Vitamin C: 13mg | Calcium: 204mg | Iron: 5mg