Italian Sausage Tortellini Soup

TortelliniSoup

My daughter is home for the last spring break before she graduates college. She was greeted by the typical wet, heavy spring snow. I was not able to make soup that day as we were running around the slick streets trying to get home. But now it’s Monday and there is still snow on the ground. But of course the bright spring sun is melting it quick. Time to make another soup before summer hits. We had this one with hearty bread and tender young asparagus as a nod to the season.

Italian Sausage Tortellini Soup

Ingredients:

  • 1 lb Italian Sausage, rolled into 1/2 inch size balls

  • 1 Tbsp olive oil

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 2 red bell peppers, diced

  • 1 bay leaf

  • 1/4 tsp red pepper flakes

  • 8 cups vegetable broth

  • 2 (15 ounce) cans diced tomatoes

  • 1 1/2 cups chopped kale

  • 2 cups cheese tortellini

  • 1/4 cup chopped fresh basil

  • salt and pepper

Instructions:

  1. In a large pot, brown the mini sausage balls until cooked through.

  2. Drain off the grease and place the sausage balls on a plate lined with paper towels.

  3. In the same pot, heat the olive oil over medium high heat.

  4. Add the onion and cook until tender.

  5. Stir in the garlic and cook until browned.

  6. Stir in the red peppers, bay leaf, and red pepper flakes.

  7. Cook until peppers are soft.

  8. Stir in the broth, tomatoes, and kale.

  9. Add the cheese tortellini and cook until tortellini is tender.

  10. Stir in the fresh basil and season with salt and pepper, to taste.

  11. Stir in the mini sausage balls and heat until warm.

  12. Remove the bay leaf and serve.

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