This creamy soup is a great winter warmer! Loaded with Italian sausage, tender cheese tortellini, kale and a touch of coconut milk for a creamy texture, it’s a meal you’ll crave again and again. The savory flavors marry well with the sweetness of onion and basil. Serve it with a loaf of crusty bread to soak up the exceptional tomato bisque-like broth. And – holy tortellini! – it’s ready in under an hour!
Tortellini Soup with Italian Sausage & Kale
- 1 Tbsp. olive oil
- 1 lb. Italian sausage casings removed
- 5 cloves garlic minced
- 1 onion diced
- 2-1/2 tsp. Italian seasoning
- Salt and ground black pepper to taste
- 2 Tbsp. gluten-free flour
- 5 cups chicken stock
- 1 can (8 oz.) tomato sauce
- 1 pkg. refrigerated three cheese tortellini
- 1/2 bunch kale stems removed and leaves chopped
- 1/3 cup coconut milk
- 3 Tbsp. fresh basil chopped
In large Dutch oven, heat oil over medium heat. Add sausage, break apart and cook until browned, about 5 minutes.
Add garlic, onion and Italian seasoning. Cook about 3 minutes until onions are translucent; season with salt and pepper.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock and tomato sauce.
Bring mixture to boil for 3 minutes. Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 15 minutes.
Stir in tortellini; cover and cook until tender, about 5-7 minutes.
Stir in kale until wilted, about 2 minutes.
Stir in coconut milk and basil until heated through. Serve immediately.
Soup can be refrigerated for up to 3 days.