Description
Homemade tortellini soup with sausage and kale brings hearty Italian comfort to winter dinner tables. Rich broth, tender pasta, spicy sausage, and nutrient-packed kale create a satisfying meal that warms souls and delights palates.
Ingredients
Scale
- ½ pound (226 g) bulk mild Italian sausage
- 6 cups (1.4 L) chicken stock
- 1 10-oz (280 g) package fresh or frozen spinach tortellini
- 1 bunch curly leaf kale (about 6 oz / 170 g), large veins removed and torn into large pieces
- 1 large carrot, chopped
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 2 tsps chopped fresh thyme
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Base: Heat olive oil in a large pot over medium-high heat, then crumble sausage and brown thoroughly until golden, releasing deep, rich flavors.
- Vegetable Foundation: Remove sausage, maintain pan heat, and sauté carrots, onions, and celery with salt and pepper until softened and caramelized, creating a flavor-packed base.
- Aromatic Infusion: Add garlic, thyme, and bay leaf, stirring briefly to unleash their fragrant essences and enhance the soup’s depth.
- Liquid Integration: Pour chicken broth into the vegetable mixture, allowing ingredients to simmer and harmonize for several minutes.
- Final Assembly: Incorporate kale leaves, previously cooked sausage, and tortellini into the simmering broth, cooking until pasta reaches perfect al dente texture.
- Seasoning Refinement: Adjust salt and pepper to balance flavors, ensuring a well-rounded taste profile across the entire soup.
- Serving Presentation: Ladle steaming soup into bowls, presenting a hearty, nutrient-rich meal ready to warm and satisfy.
Notes
- Meat Browning Technique: Crumble sausage into small pieces for even cooking and maximum flavor development, ensuring a golden-brown exterior that adds depth to the soup’s base.
- Vegetable Sauté Strategy: Allow carrots, onions, and celery to caramelize slightly, creating a rich flavor foundation that enhances the overall taste profile of the soup.
- Herb Infusion Tip: Add fresh thyme and garlic briefly to prevent burning while maximizing their aromatic qualities and releasing maximum flavor into the broth.
- Kale Preparation Hint: Tear kale leaves into bite-sized pieces to ensure even cooking and prevent stringy texture, creating a more enjoyable eating experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 40 mg