Tortellini Soup with Italian Sausage & Kale
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6
Calories: 443 kcal
Ingredients
- 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
Instructions
-
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.
Recipe Notes
Soup can be refrigerated for up to 3 days.
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Nutrition Facts
Tortellini Soup with Italian Sausage & Kale
Amount Per Serving
Calories 443
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 12g60%
Cholesterol 64mg21%
Sodium 1441mg60%
Potassium 926mg26%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 9g10%
Protein 19g38%
Vitamin A 1983IU40%
Vitamin C 26mg32%
Calcium 91mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.