Jane Windham’s recipe for Italian Sausage and Cheese Tortellini Soup
This tomato based soup filled with Italian sausage, veggies, white beans, and cheese tortellini make a complete weeknight meal.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Ingredients
2 tsp olive oil extra virgin
1 19 oz package of Italian sausage mild
1 cup sweet onion chopped
1/2 cup celery chopped
1/2 cup carrot chopped
5 cups fresh kale roughly chopped
1 32 oz container chicken stock
2 15.5 oz cans cannellini beans drained and rinsed
2 14.5 oz cans diced tomatoes
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp Creole seasoning
1 tsp black pepper
1 9 oz package fresh or frozen cheese tortellini
1 oz grated or shaved Parmesan cheese
Instructions
1. Remove casings from the Italian sausage and brown over medium high heat in a skillet. Remove and set aside.
2. If using frozen tortellini, cook according to package directions and drain. If using refrigerated tortellini, add to the soup near the end.
3. Heat olive oil in a Dutch oven over medium heat.
4. Add the chopped onion, celery, and the carrots to the oil and cook until tender, stirring occasionally.
5. Add the chopped kale. Stir and cook about 2 minutes.
6. Stir in the broth, beans, and diced tomatoes. Bring to a boil over medium high heat.
7. Reduce the heat and stir in the seasonings. Simmer about 10 minutes.
8. Add in the cooked Italian sausage and the tortellini. Cook for an additional 2 minutes.
9. When serving, top each bowl with Parmesan cheese.
See more from Jane Windham at Cottageatthecrossroads.com.
