Creamy Tortellini Soup with Chicken Sausage and Kale
Whether you need an easy weeknight meal, need to warm up on a cool night or just want to try something new, this recipe will be sure to satisfy you. Creamy broth, hearty kale, and cheesy pasta, there's no going wrong.
Total Time 50 minutes mins
Course Main Course, Soup
Cuisine American
- 1 lb ground chicken sausage
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 14.5 oz can diced tomatoes
- 3 tbsps tomato paste
- 4 cups chicken stock, unsalted
- 1 1/2 tsp salt
- 1 tsp fresh thyme leaves
- 1/2 tsp fresh cracked black pepper
- 1/2 tsp red pepper flakes
- 1 cup heavy cream
- 6 cups kale, chopped, stems removed
- 12 oz fresh, cheese tortellini
- 1/2 cup shaved parmesan cheese
Heat 1 tbsp olive oil over medium heat in dutch oven or large pot. Add chicken sausage and brown 4-5 minutes. Add red bell pepper, onion and garlic. Cook until chicken is cooked through and veggies have softened.
Pour in canned tomatoes, tomato paste and chicken stock. Stir together. Bring to boil, then reduce heat to simmer. Season with salt, thyme, pepper, and red pepper flakes. Simmer for 20-25 minutes.
Add heavy cream, kale, and tortellini. Cook 3-4 minutes.
Serve with shaved parmesan cheese.