Italian Sausage Tortellini Soup

Two Peas and Their Pod

Ready in: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Very Popular

Ingredients

  • 1 bay leaf
    Spices and Seasonings
  • 2 (15 ounce) cans diced tomatoes
    Canned and Jarred
  • 2 cups cheese tortellini (fresh or frozen)
    Pasta and Rice;Refrigerated;Frozen
  • 8 cups vegetable or chicken broth
    Canned and Jarred
  • 1/4 cup chopped fresh basil
    Produce
  • 3 cloves garlic, minced
    Produce
  • 1 lb. Italian Sausage, rolled into 1/4 teaspoon size balls
    Meat
  • 1 1/2 cups chopped kale
    Produce
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1 small onion, diced
    Produce
  • 2 red bell peppers, diced
    Produce
  • 1/8 teaspoon red pepper flakes
    Spices and Seasonings
  • Salt and black pepper, to taste
    Spices and Seasonings

Steps

  • In a large skillet, brown the mini sausage balls until cooked through. This will take about 5-7 minutes.
  • Drain off the grease and place the sausage balls on a plate lined with paper towels.
  • In a large pot, heat the olive oil over medium high heat.
  • Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers, bay leaf, and red pepper flakes. Cook until peppers are soft, about 3 minutes.
  • Stir in the broth, tomatoes, and kale.
  • Add the cheese tortellini and cook until tortellini is tender, 7-8 minutes. Stir in the fresh basil and season with salt and pepper, to taste. Stir in the mini sausage balls and heat until warm.
  • Remove the bay leaf and serve.Note-you can make this soup vegetarian by using vegetable broth and omitting the sausage. Josh always ladles up my bowl first, and then adds the sausage. This soup recipe is very adaptable!

Nutrition

  • Calories: 459.65  cal  (22.98%)
  • Fat: 30.17  g  (46.42%)
  • Saturated Fat: 9.98  g  (62.39%)
  • Carbohydrates: 28.35  g  (9.45%)
  • Sugar: 6.54  g  (7.27%)
  • Cholesterol: 70.88  mg  (23.63%)
  • Sodium: 2258.71  mg  (98.2%)
  • Protein: 19.93  g  (39.87%)
  • Vitamin C: 108.9  mg  (132.0%)
  • Vitamin K: 129.78  µg  (123.6%)
  • Vitamin A: 3153.9  IU  (63.08%)
  • Vitamin B1: 0.55  mg  (36.33%)
  • Vitamin B6: 0.6  mg  (29.79%)
  • Vitamin B3: 5.64  mg  (28.21%)
  • Selenium: 19.36  µg  (27.66%)
  • Potassium: 901.32  mg  (25.75%)
  • Copper: 0.51  mg  (25.71%)
  • Manganese: 0.51  mg  (25.31%)
  • Iron: 4.32  mg  (24.01%)
  • Phosphorus: 207.12  mg  (20.71%)
  • Vitamin B2: 0.3  mg  (17.52%)
  • Calcium: 161.84  mg  (16.18%)
  • Fiber: 3.86  g  (15.43%)
  • Vitamin B12: 0.81  µg  (13.55%)
  • Zinc: 2.01  mg  (13.41%)
  • Vitamin E: 1.95  mg  (13.02%)
  • Magnesium: 44.21  mg  (11.05%)
  • Folate: 43.81  µg  (10.95%)
  • Vitamin B5: 0.75  mg  (7.48%)

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