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a bowl with a metal spoon has sausage tortellini soup and sliced bread on the inside
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5 from 1 vote

Spicy Sausage Tortellini Soup

This cozy sausage tortellini soup is the best cold-weather meal. Chock-full of veggies, spicy pork sausage, and cheesy vegetable tortellini, this soup will warm you right up!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 1 pound (340 g) fresh spicy pork sausage casing removed
  • 1 ½ cups (134 g) finely sliced leeks
  • 2 cloves garlic minced
  • 1 ½ cups (192 g) diced carrots
  • 1 cup (101 g) diced celery
  • 15 ounce (425 g) canned diced tomatoes
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 5 cups (1183 ml) vegetable stock
  • 5 cups (335 g) loosely packed lacinato kale leaves
  • 2 cups (212 g) cheese tortellini

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.
    1 pound fresh spicy pork sausage
    spicy italian sausage broken into smaller pieces in a dutch oven
  • Add leeks and garlic and sauté until softened, about 2 minutes.
    1 1/2 cups finely sliced leeks, 2 cloves garlic
    sliced leeks added to the dutch oven with pork sausage
  • Add carrots and celery and stir to incorporate. Cook for 4-5 minutes until halfway cooked through.
    1 1/2 cups diced carrots, 1 cup diced celery
    carrots and celery added to the dutch oven with leeks and sausage
  • Add the diced tomatoes, paste, bay leaf, and vegetable stock. Bring soup to a boil then reduce heat and let simmer, covered, until vegetables are softened, about 15 minutes, stirring occasionally.
    15 ounce canned diced tomatoes, 2 tablespoons tomato paste, 1 bay leaf, 5 cups vegetable stock
    diced tomatoes, vegetable broth, and bay leaf added to a dutch oven
  • Remove from heat and stir in kale leaves until wilted.
    5 cups loosely packed lacinato kale leaves
    kale leaves are added to the soup in a dutch oven
  • Add the tortellini and cook from residual heat of the soup until softened and warmed through, about 5 minutes.
    2 cups cheese tortellini
    tortellini pasta is added to the soup along with kale and other vegetables in a dutch oven
  • Divide into bowls and serve!

Nutrition

Serving: 1 Serving | Calories: 345 kcal | Carbohydrates: 30 g | Protein: 16 g | Fat: 19 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 54 mg | Sodium: 1.49 mg | Potassium: 579 mg | Fiber: 5 g | Sugar: 8 g

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