I never say no to a pretty bowl of soup. Bonus that this one is packed with healthy greens, hearty tortellini, has 28 grams of protein per serving and is oh-so-fast. This is the sort of satisfying, 480 calorie weeknight meal that everyone needs in their back pocket.
I’m working on a theory about tortellini. It goes something like this. Tortellini turns anything into a meal. Something about it is hearty + classy + downright delicious. Even those who would argue that soup is not a meal, will change their mind if tortellini is in the mix.
Even picky toddlers.
Picky toddlers LOVE tortellini. Take that one to the bank.
And little secret…
Adults love it too.
This soup was a particularly easy sell for Frank and me after we kicked off last week with a Sunday-night 7 course dinner at Kansas City’s new and fabulous Stock Hill. After all those indulgent courses (+ wine pairings!) we needed all the clean, simple soup we could get.
And this is it, friends. Hearty enough to leave you satisfied. Plus still a little virtuous.
Even virtuous enough to make up for a seven course dinner….or all those Sweet Potato Fry Nachos you *may* have eaten on Sunday.
Italian Sausage Soup with Tortellini and Kale
Ingredients
- 8 oz Tortellini
- 1 Tbsp Cooking Oil
- 8 oz Italian Sausage
- 1/2 Onion, chopped
- 2 Carrots, chopped
- 1 tsp Italian Seasoning
- 1 can (14oz) Diced Tomatoes (a variety with Italian seasonings or basil in the mix works great)
- 3 cups Chicken Stock
- 2 leaves Kale, finely chopped
- 2 stalks Fresh Thyme
- 1 can (15oz) Cannellini or White Beans, drained and rinsed
- ~1/2 tsp Fresh Lemon Juice, to taste
- 2 oz Parmesan, grated
Instructions
- Cook tortellini according to package directions. (You can do this up to 3 days ahead, as I like do as part of my Sunday Prep.)
- Place a Dutch Oven or large saucepan over medium-high heat. Add oil and then Italian Sausage and saute, breaking sausage apart, until nearly cooked through, 2 to 3 minutes. Add onions, carrots and Italian seasoning and saute until onion softens, 2 to 3 minutes more.
- Add tomatoes (including their liquid), stock, kale and bring to a simmer. Reduce heat so the soup maintains a low simmer and continue simmering for 5 minutes to let the flavors come together. While soup simmers, drain and rinse beans and grate parmesan (if not already grated).
- Stir beans and into soup and simmer just until beans are heated through. Remove soup from heat and add a squeeze of lemon juice. Taste and add additional salt (I do often find this needs a bit more salt at the end, but that will depend on the natural saltiness of your sausage and stock.)
- Divide tortellini into serving bowls. Ladle soup over tortellini (see note). Top with parmesan.
Notes
Nutrition
Here’s an accurate snap of what 8am looks like most days in our kitchen. Clara with crazy hair I haven’t yet tackled. Molly with a bag full of random treasures she starts trying to convince us she “needs” to take to school with her.
CakePants
February 8, 2017 at 11:24 amThis soup looks chock full of tasty ingredients! I love soups like this, that are hearty enough to stand as a meal on their own. Do you have a favorite brand of tortellini?
Joy
February 14, 2017 at 5:27 pmI sent my hubby to the store to buy the ingredients so I can make him this soup. It looks great — and so easy. I’m loving your Dinner Tonight series.
Jess
February 15, 2017 at 9:50 amThanks so much Joy! I was thinking that this would probably be great with soyrizo or even with chickpeas instead of the sausage. The sausage does give it a boost of flavor, but a veg option would be great too!
Mary Montanaro
March 11, 2017 at 9:04 amHi. Is there an updated version of the chocolate chip brownie tarts? Mary
Sandra
August 28, 2017 at 2:54 pmCan’t wait to make this first chilly weekend evening! Just wondering re: the sausage, Did you remove it from its casing before adding to the pot, breaking it into chunks, or did you add the whole links and break up with casing on?
Thanks!
Jess
August 28, 2017 at 3:00 pmHi Sandra! I’ve been eyeing this soup again too, now that it’s cooling off just a bit in the evenings. I used loose sausage that I buy from my butcher’s counter and just break it up as it cooks. Definitely you can use any other type of sausage as well – if it comes in casings, remove it from the casings before using it – it will cook most quickly that way. Hope that helps!
Sandra
August 29, 2017 at 8:43 amThank you so much, Jess! It looked from the photo that it was loose, just wanted to be sure! Having unusually cool late Aug. weather here on Cape Cod so this will be on the table very soon! Thanks again. Loving your blog/recipes…and your daughters are precious! (My husband has spent considrable time in Thailand on business, so your Thai recipes will be up next.)