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Soup is so versatile. It’s why I love making it any time of the year. It’s a cold January day and I wanted to make a version of a vegetable, broth (this works for beef, chicken and vegetable broth) and pasta soup. Tortellini is a little more hearty of a pasta and you get this little burst of cheese and herbs when you bite into it. I hope you enjoy this easy, hearty, tasty and delicious soup.
So I hope you enjoy it.
Tortellini Sausage Kale Soup
- 1 package of cheese herb Tortellini (9oz-12oz)
- Olive Oil
- 4 Carrots, chopped
- 1 Sweet Onion, chopped
- 1 ½ pound Italian Sausage or ground beef, pork, or chicken
- 2 cans Navy or White Beans or any other kind you desire
- 1 small bunch Kale, remove thick stems, rough chop
- 2 cups Mushrooms, quartered
- 4 cloves garlic
- 1 28oz can Crushed Tomatoes
- 1 6oz can Tomato Paste
- 1 14.5oz Fire Roasted Tomatoes
- ½ Jalapeno pepper, seeds removed, chopped
- 1 cup Corn, canned, if desire
- A few sprigs Thyme
- Salt & Pepper
- 1 tsp Paprika
- 1 – 2 cartons Beef or Veggie Broth
- Parsley, chopped (for garnish, if desire)
- Parmesan Cheese, grated (for garnish, if desire)
- In a Dutch oven or large stockpot, on medium heat, add a tablespoon of butter and sauté the mushrooms. Remove and place in a bowl. In the same pot sauté the carrots and onions, add salt and pepper and cook until the carrots and onions have softened. Remove the vegetables and place in the same bowl as the mushrooms.
- In the same pot, on medium high heat, cook the sausage, breaking it up until done. Add in the tomato paste and garlic. Cook until the tomato paste is cooked and the garlic is aromatic. Add in the cooked vegetables (including corn is desired), jalapeno, fire roasted tomatoes and stir and cook all together for about another 3-5 minutes. Add in thyme, salt and pepper if needed, paprika and one carton of broth. Stir together and cook on simmer.
- While soup is simmering, fill another pot with water and cook tortellini until al-dente. Drain and remove and add to the soup pot.
- Add tortellini and kale to the soup and finish cooking until the pasta is done and the kale is wilted. Taste and add in salt and pepper and any other seasonings if needed and desired.
- Serve in bowls and garnish with parsley and/or Parmesan cheese. Serve with good rustic artisan bread, my biscuit recipe or other bread and perhaps a small salad.