Kale and Tortellini Soup

Kale and tortellini soup in a pot with a wooden spoon lifting out a scoop.

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5 from 1 vote

A cozy soup packed with fresh kale, cheesy tortellini and lean turkey sausage in a flavorful broth.

Prep Time5

Cook Time30

Course: dinner, lunch, Soup

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

Ingredients

1 tbsp olive oil
1 yellow onion small, diced
1.25 lbs lean chicken or turkey sausage raw, casing removed, you can also use fully cooked chicken sausage
8 cloves garlic finely minced or microplaned
1 tbsp tomato paste
1/4 tsp black pepper
1 14 oz can petite diced tomatoes
4 cups kale lightly packed, stems removed, chopped small
6 cups chicken broth more if needed
3 cups 9-10 oz. cheese tortellini or 2-3 cups, fresh or frozen
1-2 tbsp lemon juice
1/4 cup basil fresh, chopped
1/4-1/2 tsp salt to taste (start with less)
parmesan cheese shaved, shredded or grated for topping

Instructions

Heat oil in a large pot over medium heat. Add onion and garlic and sauté 2-3 minutes until softened and translucent.
Add sausage and cook breaking into small pieces for 8-10 minutes until no longer pink. If using fully cooked chicken sausage, cook for 6-7 minutes until slightly browned.
Next add tomato paste. Sauté for 1-2 minutes until tomato paste turns dark red.
Add kale and sauté additional 2-3 minutes until wilted.
Pour in diced tomatoes, broth, salt, and pepper and bring to a simmer and cook for 10 minutes or until kale has softened.
Add tortellini and return to a boil, cook for 3 minutes. Remove from heat and stir in fresh lemon and basil. Add more salt and pepper to taste.
Garnish with fresh parmesan and red pepper flakes if desired. Serve with crusty bread and enjoy!

Notes

If you use low sodium chicken broth you will need to add additional salt.

You can use ground chicken sausage, ground turkey sausage, or fully cooked chicken sausage chopped up (I like to use the sweet Italian or roasted garlic varieties for this soup).

Nutrition