Rustic Italian Sausage Tortellini Soup

This Rustic Italian Sausage Tortellini Soup is packed with fresh, wholesome ingredients and Italian flavours. It's hearty, filling, and is easy to make!

Course Appetizer, Dinner, Soup

Cuisine American, Autumn, Italian, Winter

Keyword Rustic Italian Sausage Tortellini Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 388kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

1 pound Italian sausage
1 large onion, diced
2 cloves garlic, pressed or finely minced
2 cups fresh cherry tomatoes, halved
1 cup canned white beans
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
salt and pepper (a few pinches of each)
2-3 handfuls fresh kale, chopped
6 cups chicken stock
2 cups fresh tortellini
freshly chopped parsley and shaved parmesan for garnish (optional)

US Customary - Metric

Instructions

Heat a large dutch oven or soup pot over medium-high heat on the stovetop.
Add the Italian sausage and cook until browned.
Add the onion and garlic, fresh tomatoes, beans, spices and salt and pepper and stir to combine.
Reduce the heat to medium and cook until the onions are translucent.
Add the kale and continue to cook just until it begins to wilt.
Add the chicken stock, cover and bring to a low boil.
Reduce the heat to low and simmer for about 20 minutes.
Add the tortellini and simmer for another 10-15 minutes, or until the tortellini is soft and cooked through.
Serve with freshly shaved parmesan and a sprinkling of fresh parsley.

Notes

Storage instructions

This soup keeps well in an airtight container in the fridge for 3-5 days.

If you're planning to store it for a few days, we recommend cooking the pasta separately and adding it to each bowl as you serve the soup. This will prevent the pasta from becoming over-hydrated as it sits in the liquid.

Freezing instructions

You can freeze this soup in freezer safe containers for up to 3 months.

If you're planning to freeze it, we recommend preparing the soup without the pasta as the pasta won't freeze well in the soup. For best results, cook the pasta separately and add it to each bowl as you serve the soup. This will prevent the pasta from becoming over-hydrated as it sits in the liquid, even when frozen.

Nutrition