Ingredients
Scale
- 1 lb Italian sausage, casing removed
- 1 medium onion, diced
- 1 cup chopped carrots
- 1 cup sliced celery
- 1 bell pepper, seeded and diced
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 3 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
- 1 (15 oz) can petite diced tomatoes (or fire roasted tomatoes)
- 6 cups beef broth
- 1 cup heavy cream (or half and half)
- 2–3 cups kale, stems removed (or spinach)
- 1 (10 oz) package refrigerated tortellini
- ½ cup grated parmesan cheese (plus more for serving)
- Salt and pepper, to taste
Instructions
- Brown the Italian sausage in a large pot for 8 to 10 minutes.
- Add onion, carrots, celery, and bell pepper; cook until softened.
- Stir in garlic and Italian seasoning; sauté for 30 seconds.
- Whisk in flour (or cornstarch) and cook for 2 minutes.
- Add diced tomatoes; slowly pour in beef broth while stirring.
- Simmer for 15 minutes to meld flavors.
- Stir in heavy cream; simmer for an additional 2 minutes.
- Fold in kale and tortellini; cook for 4 minutes.
- Add grated parmesan, season with salt and pepper, and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a thicker soup, use cornstarch instead of flour.
Add crushed red pepper flakes for a spicier version.
Fire-roasted tomatoes enhance the soup’s flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 900
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 20
- Cholesterol: 80