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Creamy Sausage, Kale & Tortellini Soup

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  • Author: Amanda
  • Yield: 6 to 8 servings 1x

Description

This is the kind of soup that makes you question why you ever settled for something from a can. It’s rich, hearty, and packed with flavor—the kind of meal that warms you up from the inside out. Spicy Italian sausage, tender cheese tortellini, and silky ribbons of Tuscan kale float in a velvety tomato-infused broth that tastes like it simmered all day (spoiler: it didn’t).

A few key moves make this soup next-level: high-quality chicken broth (Roli Roti is my go-to), a good browning on the sausage (flavor = caramelization), and a splash of tomato vinegar at the end (trust me, it makes a difference). If you’re planning for leftovers, store the tortellini separately so it doesn’t turn into sad, bloated pasta mush. This soup is perfect for cold nights, meal prep, or when you need a cozy, no-fuss dinner that still feels a little special. Grab a spoon and dig in.

Ingredients

Scale
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 pound Italian sausage
  • 1/2 large onion (about 1–1/4 cups), finely chopped
  • 1/2 fennel bulb (scant 1 cup), cored and finely chopped
  • 4 garlic cloves, finely minced
  • 3/4 teaspoon paprika
  • 2–3 teaspoons Italian seasoning
  • 3 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 1/4 cup all-purpose flour
  • 6 cups high-quality chicken stock
  • One 28-ounce can fire-roasted tomatoes, divided (one-half the can left whole, the second half blended to a purée)
  • 1/2 to 3/4 cup heavy cream
  • 1 bunch Tuscan or lacinato kale, cored and cut into chiffonade
  • 1 teaspoon tomato vinegar or apple cider vinegar
  • 1 pound cheese tortellini
  • Kosher salt and freshly ground black pepper, to taste
  • Finely chopped fresh basil and/or parsley, ground Parmesan, fresh lemon wedges, and red chili flakes, for serving, optional

Instructions

  1. Heat a large, heavy-bottomed pot or Dutch oven over medium. Once hot, add 2 tablespoons extra-virgin olive oil, then spread 1 pound Italian sausage around in a thin layer over the bottom of the pan. Cook, undisturbed, until the sausage begins to brown, about 3–4 minutes. Stir and break it up using a wooden spoon, and continue to cook for another 4–6 minutes or until cooked through. Remove to a plate/bowl using a slotted spoon, leaving as much of the fat behind as possible.
  2. Reduce the heat to medium. Add an additional 2 tablespoons extra-virgin olive oil. Add the chopped 1/2 onion and 1/2 fennel bulb with a pinch of kosher salt. Sauté over medium until softened, about 5–7 minutes. Add 4 minced garlic cloves, 3/4 teaspoon paprika, and 2 teaspoons Italian seasoning and cook until fragrant and the garlic is softened, about 30 seconds to 1 minute. Stir in 3 tablespoons tomato paste and cook, stirring occasionally, until the tomato paste has darkened and is starting to stick to the bottom of the pot, about 2–4 minutes. Add 1/2 cup dry white wine and allow to reduce until most of the liquid has evaporated, about 3 minutes.
  3. Stir in 1/4 cup all-purpose flour and cook for about 2–3 minutes, stirring occasionally, to cook the raw flour flavor out. Slowly pour in 6 cups high-quality chicken stock, stirring frequently, until the flour is dissolved and the mixture begins to thicken slightly. Add the half-can pureed fire-roasted tomatoes, the half-can fire-roasted tomatoes left whole, and 1/2 cup heavy cream. Bring a simmer and allow to cook for 15–20 minutes, stirring occasionally, while you prepare the cheese tortellini.
  4. Bring a medium saucepan of water to a boil; once boiling, generously salt the water and add 1 pound cheese tortellini. Cook the tortellini according to package directions, stirring occasionally. Drain and reserve.
  5. When you’re ready to serve, stir in 1 bunch Tuscan kale, cut into chiffonade, and the reserved cooked Italian sausage. Taste for seasoning and consistency, adding kosher salt and freshly ground black pepper to taste and up to 1 teaspoon more Italian seasoning if you’d like more herb flavor and up to 1/4 cup more heavy cream if you’d like a richer, creamier consistency. Stir in 1 teaspoon tomato vinegar or apple cider vinegar. Taste again for seasoning and adjust as necessary.
  6. If you expect to eat all the soup in one sitting, you can stir the cheese tortellini into the soup before serving. If you expect to have leftovers, add the cheese tortellini as each bowl is being served and store any remaining soup and tortellini separately. Top with finely chopped fresh basil and/or parsley, ground Parmesan, fresh lemon wedges, and red chili flakes, if desired.

Equipment

  • Category: Pork, Soups/Stews, Italian-Inspired, Comfort Food

Find it online: https://nevernothungry.com/creamy-sausage-kale-tortellini-soup/