Sausage & Tortellini Soup With Kale
Servings
Prep Time
Cook Time
Ready In
Recipe: #34909
May 11, 2020
Categories: Soups/Stews, Poultry, Pasta, Vegetables, Italian, Stove Top, Heart Healthy, Low Cholesterol, Low Fat, Low Sodium, Make it from scratch more
"Made this tonight because even though it's May 11th, it snowed here today in Ohio. Sure was a hit with the hubby."
Ingredients
Nutritional
- 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
Step 1
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.
Step 2
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.
Step 3
Add tortellini and let cook to the tenderness you like.
Step 4
Serve up with some chewy Italian bread.
Step 5
Step 6
*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.
Step 7
Add to 1 pound of ground turkey, mix together well, and fry up.
Tips & Variations
- Spice grinder or mortar and pestle