Cheese Tortellini Soup with Turkey Italian Sausage and Kale

I love making soups with pasta and turkey Italian sausage… they pair so nicely together. I have a recipe for a soup that I have made often that always tastes really good. This time I wanted a different variation of that soup. Something simple and hearty that would feel good on my sore throat. I used homemade chicken broth in the refrigerator that I just made after roasting a chicken. I formed some little meatballs with the turkey Italian sausage and cooked them until golden brown then added a big dose of minced garlic before adding the fresh chicken broth. I added the cheese tortellini and chopped kale when the broth started to boil then turned the soup down to medium and cooked for a few minutes until the tortellini was cooked through. I didn’t need to season it at all due to the flavorful broth and turkey Italian sausage. I served this soup with the homemade Whole Wheat French Bread that I made. It was a healthy and hearty dinner that we all loved. I’ve had the leftover soup for lunch for the last two days and it just gets better and better.

Heat the olive oil in a large Dutch oven over medium high heat. Remove the turkey Italian sausage from it’s casings and form into tiny meatballs. Place the meatballs into the HOT Dutch oven and cook for 5 or so minutes, or until golden brown on all sides. Add the minced garlic and cook, stirring constantly  for 1 minute. Add the chicken broth then bring to a slight boil. Add the cheese tortellini and chopped kale and cook for 5-7 minutes, or until the pasta has cooked through. Taste the soup and season with sea salt and freshly cracked pepper, if needed, to taste.

Ladle the soup into bowls and serve. Enjoy.

Print
Print
Save
Save

Cheese Tortellini Soup with Turkey Italian Sausage and Kale

Yield: 8

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.

Ingredients:

1 tsp olive oil
5 links of turkey Italian sausage, removed from casings, and formed into tiny meatballs
3 cloves of garlic, minced
8 cups of homemade chicken broth (or store bought works too)
1 package of cheese tortellini
2 cups of fresh kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large Dutch oven over medium high heat. Remove the turkey Italian sausage from it's casings and form into tiny meatballs. Place the meatballs into the HOT Dutch oven and cook for 5 or so minutes, or until golden brown on all sides. Add the minced garlic and cook, stirring constantly for 1 minute. Add the chicken broth then bring to a slight boil. Add the cheese tortellini and chopped kale and cook for 5-7 minutes, or until the pasta has cooked through. Taste the soup and season with sea salt and freshly cracked pepper, if needed, to taste.

Ladle the soup into bowls and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net