Tortellini, Sausage & Kale Soup
Recipe: #15299
October 28, 2014
Categories: Kale, Italian, One-Pot Meal, Game/Sports Day, Sunday Dinner, Italian Dinner, more
"A very easy quick cooking soup. It takes advantage of store bought cheese tortellini; and just a few simple ingredients. Thirty (30) minutes; and, on the table. Serve with crusty bread for lunch, or a light dinner."
Ingredients
Nutritional
- Serving Size: 1 (413.1 g)
- Calories 411.3
- Total Fat - 17.9 g
- Saturated Fat - 5.9 g
- Cholesterol - 60.4 mg
- Sodium - 2373.8 mg
- Total Carbohydrate - 41.1 g
- Dietary Fiber - 5.8 g
- Sugars - 4.3 g
- Protein - 22.1 g
- Calcium - 34.8 mg
- Iron - 8.4 mg
- Vitamin C - 25.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Sausage ... Add 1/2 of the oil to a soup pot, and bring to medium high heat. Then, add the sausage; breaking it up into 'big' pieces. You don't want to break it up too much; I like a little bit of texture to the soup. Saute, stirring often; until golden brown, and cooked through - it should take 5-7 minutes. Using a spider or slotted spoon, transfer to the sausage to a bowl, as you cook the vegetables.
Step 2
Vegetables ... In the same pot; reduce the heat to medium, and add a bit more oil if necessary (turkey and chicken sausage don't always render a lot of fat; because they are very lean). Add the onion, garlic, a pinch of salt and pepper; and, saute for 2-3 minutes, stirring often.
Step 3
Kale and Broth ... Add the chicken and vegetable broth, kale, thyme, the cooked sausage; and, stir to combine. Bring to a light boil; then, immediate reduce to medium low heat. Cook for 10-15 minutes, until the kale is tender; but, not quite done. This depends on the how fine you chop the kale. Remember, the soup will cook another 5 minutes, once you add the ravioli.
Step 4
Note: the stems that run through the leaf can be very tough. I like to cut around them. Also, if you wrap you hand around the top of the kale leaf and pull straight down; you will remove the tender leaf part; and leave the stem intact. It's a quick way to prep the kale. Then, just bundle up; and chop. I like a fairly fine chop for the soup. Kale is a hearty green; so, it will not break down too much.
Step 5
Ravioli ... Add, the ravioli, season with salt and pepper if necessary; and, cook 5 minutes - just until the ravioli are tender. Remember, they are fresh pasta; so they will not take very long.
Step 6
Finish, Serve, and ENJOY! ... Finish the soup with fresh basil and serve. Crusty bread is the perfect side. Makes a fantastic lunch or light dinner.
Tips
No special items needed.