If you’re anything like me, all I have been craving lately is soup, soup, and more soup! The cold weather is really starting to kick in and the fleece leggings and thick fuzzy socks are all that I seem to wear 24/7. On top of all that, I feel like I have been having soup for lunch and dinner and now I just need a roaring fire in front of me to combat the chills!
It’s a good thing this spicy sausage and vegetable tortellini soup serves a lot and keeps well because the amount of soup we are having these days could feed an entire football team!
You seriously need to get this hearty, warm, and comforting soup on your stovetop and into multiple bowls! It’s the perfect way to warm up and it’s chock-full of veggies and deliciously cheesy tortellini.
Spicy Sausage and Vegetable Tortellini Soup
Ingredients
- ¾ pound fresh spicy pork sausage, casing removed
- 1 ½ cups finely sliced leeks
- 2 cloves garlic, minced
- 1 ½ cups diced carrots
- 1 cup diced celery
- 15 ounce canned diced tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 5 cups vegetable stock
- 5 cups loosely packed tuscan kale leaves
- 2 cups cheese tortellini
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Instructions
- Add 1 tablespoon of olive oil to a large 6-quart pot or heavy-bottomed pot like a dutch oven over medium-high heat. Once oil has heated, add sausage and cook through, breaking into tiny pieces.
- Add leeks and garlic and sauté until softened, about 2 minutes.
- Add carrots and celery and toss. Add the diced tomatoes, paste, and bay leaf. Toss to incorporate.
- Add the vegetable stock and bring soup to a boil. Then reduce heat and let simmer, covered, until vegetables are softened, about 15 minutes, stirring occasionally.
- Remove from heat and stir in kale leaves until wilted. Add the tortellini and cook from residual heat of the soup until softened and cooked through, about 5 minutes.
- Divide into bowls and serve. Leftovers can be put in an airtight container in the refrigerator for up to one week.
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Barbara Ryan
Tuesday 31st of January 2017
How many servings does this make?
Julie
Tuesday 31st of January 2017
Hi, sorry - I had it in there initially but I guess the recipe plugin I use doesn't allow me to use dashes. It's about 6 servings.
Gaby Dalkin
Sunday 15th of January 2017
I could really use a dish like this during these chilly January days!!
Sommer @aspicyperspective
Friday 13th of January 2017
This is a bowl full of deliciousness!
Dan
Thursday 12th of January 2017
Was wondering if you have a calorie count for the soup Thanks
Julie
Thursday 12th of January 2017
Unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I simply do not have the time to do this. Also, I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.
Maria
Wednesday 11th of January 2017
Looks so hearty and delicious!