Ingredients
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1 lb Italian sausage (mild or spicy), casings removed
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1 tablespoon olive oil (if needed)
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1 small onion, diced
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2 cloves garlic, minced
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2 carrots, peeled and sliced
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2 celery stalks, diced
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1½ teaspoons Italian seasoning
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½ teaspoon smoked paprika (optional)
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¼ teaspoon red pepper flakes (optional)
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5 cups chicken broth
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1 (14 oz) can diced tomatoes, undrained
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2 cups chopped kale or spinach
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1 (9 oz) package refrigerated or frozen cheese tortellini
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½ cup heavy cream (or half-and-half)
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Salt and pepper, to taste
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Freshly grated Parmesan, for topping
Instructions
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Brown the Sausage:
In a large soup pot or Dutch oven over medium heat, cook sausage until browned and cooked through. Break it up as it cooks. Remove excess grease if needed. -
Sauté Vegetables:
Add onion, garlic, carrots, and celery to the pot. Cook for 4–5 minutes, until softened. Stir in Italian seasoning, paprika, and red pepper flakes. -
Add Broth and Tomatoes:
Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes, until carrots are tender. -
Add Greens and Tortellini:
Stir in chopped kale or spinach and tortellini. Simmer for another 5–7 minutes, or until tortellini are tender and cooked through. -
Finish with Cream:
Stir in heavy cream. Taste and season with salt and pepper as needed. -
Serve:
Ladle into bowls and top with freshly grated Parmesan and a sprinkle of herbs if desired. Serve with crusty bread!
Optional Additions
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Butternut squash: Add 1 cup cubed, sautéed squash for extra autumn flavor.
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White beans: Stir in a drained can of cannellini beans for added heartiness.
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Mushrooms: Sauté sliced mushrooms with the veggies for an earthy touch.
Tips
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Use chicken or turkey sausage for a leaner option.
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Refrigerated tortellini cooks faster than frozen — adjust simmer time accordingly.
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Leftovers keep well in the fridge for up to 3 days (soup thickens as it sits!).