Italian Sausage & Tortellini Soup

Upon first taste, one will assume this soup has been simmering on the stove all day. The depth of flavor created in under 45 minutes will surprise you and have you making this soup time and time again.

This soup is a hearty bowl of comfort and one of my favorites to drop off at when a friend or family is needing a little extra comfort & love during a difficult time.

If making in advance, I suggest cooking the tortellini separate according to package directions until al dente, this will prevent the tortellini from over-cooking and turning to mush. Once al delta, toss in olive oil or butter and setting aside to cool until ready to serve. Add the tortellini right before serving, or place a scoop of tortellini in the bottom of each individual bowl and ladle hot soup over top.

Italian Sausage & Tortellini Soup 

INGREDIENTS

2 tablespoons olive oil

1 pound Italian sausage, mild or spicy

1 medium white onion, chopped

2 medium carrots, chopped

6 cloves garlic, minced

8-10 cups chicken stock

1 (28oz) can of whole tomatoes 

2 tablespoons Italian seasoning 

1 Parmigiano Reggiano rind (optional)

1 (15-ounce) can cannelini beans, drained and rinsed

1 pkg. fresh or frozen cheese tortellini (optional, if skipping double the beans)

1 bunch of kale

sea salt and freshly-cracked black pepper

freshly-grated Parmigiano Reggiano

DIRECTIONS

Heat the oil in a large stockpot over medium-high heat. Add sausage and sauté for 5 minutes, breaking into pieces with spatula, until starting to brown.

Add the onion and carrot, and 1 tablespoon of salt. Sauté for 7-10 minutes, until the onion is soft and translucent. Stir in the garlic and sauté for 1 minute, stirring frequently, until fragrant.

To the pot add the chicken stock, whole tomatoes (breaking up with spoon as you add), white beans, Italian seasoning, and rind, stir until combined Simmer for 20 minutes, uncovered.

Stir in the kale & tortellini. Cover and cook for 5 minutes, or until the kale has wilted & tortellini is al dente.

Taste, and season with a few generous pinches of salt and pepper if needed.

Serve warm, garnished with lots of Parmigiano Reggiano cheese.