Sausage & Tortellini Soup With Kale
May 11, 2020
"Made this tonight because even though it's May 11th, it snowed here today in Ohio. Sure was a hit with the hubby."
- Serving Size: 1 (279.5 g)
- Calories 441.3
- Total Fat - 29.3 g
- Saturated Fat - 9.4 g
- Cholesterol - 59.8 mg
- Sodium - 1432.2 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 1.9 g
- Sugars - 2.6 g
- Protein - 17.9 g
- Calcium - 120.2 mg
- Iron - 2.2 mg
- Vitamin C - 62.4 mg
- Thiamin - 0.3 mg
Put olive oil in a large soup pot on medium heat. Add sausage and onions and brown sausage, breaking it up as it browns. Add fresh rosemary, basil and garlic. Stir in and cook another 2 minutes. Add tomato paste and stir into mixture and cook for about 1 minute.
Add the rest of the ingredients EXCEPT the tortellini. Bring to a boil, then reduce heat to medium-low. Let simmer for about 1 hour.
Add tortellini and let cook to the tenderness you like.
Serve up with some chewy Italian bread.
*Homemade turkey sausage: This is a salt-free recipe. In a spice grinder or you can use a mortal and pestle, put 1 tablespoon dried fennel seed, 1 tablespoons dehydrated onion bits, a dash of dried crushed red pepper seeds, 1 heaping teaspoon rubbed sage from a jar, 1/4 teaspoon black pepper. Grind to a powder.
Add to 1 pound of ground turkey, mix together well, and fry up.
Tips & Variations
- Spice grinder or mortar and pestle