Tortellini Soup with Sausage, Zucchini, & Kale
If a soup has pasta in it, then it's definitely a fan favorite. Add some vitamin-rich veggies and it's a party we want to invite everyone to.
Ives first enjoyed a version of this soup at her mother-in-law's when she was dating Andy. It was a chilly day in Anchorage and soup was the perfect way to warm up. Fast forward some years, a marriage, and a baby and this soup has become a staple. The recipe started with just sausage, carrots, onion, and zucchini and slowly kale and celery snuck their way in. The husband still loves it and no complaints about the kale -that's a win for this mama. If the pasta absorbs too much broth once leftovers are stored in the refrigerator, feel free to thin it out with some water before reheating. Enjoy and stay cozy friends!
Prepares: 4-6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
1 lb Italian pork sausage, medium or spicy (remove casings)
1 yellow onion, diced
4 large carrots, peeled and sliced into coins
3 celery ribs, ends removed and diced
4 garlic cloves, minced
2 medium zucchini, ends removed and sliced into half moons
9 oz package of cheese tortellini
1/2 a bunch of kale, stems removed and torn into bite-size pieces
14 oz can tomato sauce
4 cups or 32 oz beef broth
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
parmesan for serving
- In a dutch oven over medium heat, add olive oil and sausage. Brown the sausage and break down to small pieces.
- Add onions, carrots, and celery and cook for 5 minutes, until onion is translucent. Add the garlic and cook an additional 1-2 minutes until fragrant.
- Stir in the tomato sauce, broth, oregano, salt, pepper, and zucchini. Increase heat to high and bring to a boil, then cover pot with lid and allow to simmer on low for 10 minutes.
- Once zucchini is tender, add tortellini and kale to the soup and stir to combine. Cook an additional 3-5 minutes until tortellini are cooked through. Serve with freshly grated parmesan, if desired.