Creamy Italian Sausage Soup with Tortellini, Tomatoes, and Kale

Italian sausage soup with tortellini and kale is a satisfying and complete meal, with juicy Italian sausage, tender cheese tortellini, plenty of veggies, and a lightly creamy, tomatoey broth. Takes 30 minutes and can be made in only one pot!

Course Main Course, Soup

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 778kcal

Ingredients

1 tbsp olive oil
1 onion diced, about 1 cup
3 medium carrots diced, about 1 cup
3 cloves garlic minced
1 lb Italian sausage casings removed, if necessary
1/4 tsp red pepper flakes
6 cups chicken broth
1 28-oz can diced tomatoes undrained
1 8-oz can tomato sauce
1 tsp dried oregano
1 tsp dried basil
20 oz refrigerated cheese tortellini
3/4 cup heavy or double cream
4 tbsp cornstarch
8 cups kale thick stems removed and roughly chopped

Instructions

Heat olive oil over medium high heat in a large dutch oven or heavy-bottomed pot. Sauté onions and carrots until translucent, about 5 minutes. Add garlic and cook for 30 seconds or until fragrant.
Add sausage and red pepper flakes. Brown sausage, breaking it up into small pieces as it cooks with a spatula.
Add chicken broth, diced tomatoes, tomato sauce, oregano, and basil. Bring to a boil, then reduce to a simmer. Add tortellini and cook for until tender, about 6-8 minutes.
In a small bowl, combine cornstarch with 2-3 tablespoons of cold water and stir with a fork until it makes a smooth slurry (no lumps). Stir cream into soup, followed by cornstarch slurry, stirring constantly until incorporated.
Bring soup back up to a simmer and cook for several minutes until thickened.
Stir in kale and cook for 3 minutes, until wilted but still bright green.
Serve immediately with crusty bread or a green salad, if desired.

Nutrition