Creamy Tortillini Soup

Creamy Tortellini Soup with Sausage

Hearty and creamy tortellini soup with sausage, spinach and kale is total comfort food in a bowl!  This flavorful tomato-based soup is packed with tortellini, Italian sausage, spinach and kale, for a wholesome one pot meal. The best part? You can make it in under 30 minutes, from prep to table, AND you can freeze leftovers for a rainy day. It’s the perfect cozy lunch or dinner all fall and winter season long.

INGREDIENTS:

½ lb. Italian sausage

½ cup onion, finely chopped

1 tablespoon garlic, minced

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon all-purpose flour

3 cups (24 oz.) tomato sauce

1 package (9 oz.) cheese tortellini

½ cup heavy cream (or half and half cream)

1 cup baby spinach

½ cup kale, stems removed and chopped

1 tablespoon fresh parsley, finely chopped (for garnish)

DIRECTIONS:

Heat oil in a Dutch oven or large pot for 2 minutes over medium high heat until the hot oil sizzles and shimmers. Add sausage and stir to cook for 5-7 minutes until browned. Break the sausages into small pieces using a spatula. Add onions and garlic and sauté until tender. Stir well to combine and season with salt and pepper. Stir in flour until well combined, about 1 minute. Then, pour in tomato sauce. Turn the heat down to medium and stir well to combine. Bring the sauce to a simmer. Turn to low heat and let it simmer for 5 minutes. Add tortellini and cook until tender, about 8-10 mins according to package directions. Stir occasionally to cook evenly. Add heavy cream and stir well to mix. Make sure the heat is on low and stir well to achieve a smooth creamy consistency. You should notice the soup turn into a creamy orange color after adding heavy cream. Add in spinach and kale. Cook for 1 minute until soft. Garnish with a sprinkle of fresh parsley on top and serve warm.