Tortellini Soup with Italian Sausage and Kale

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We had a vision for a complex, delicious, easy-to-make soup. And then we went ahead and made it. You’re prep to dinner in 40 minutes or less.
  • 1 pound mild Italian sausage, ground
  • 1 onion, minced
  • 6 garlic cloves, minced
  • 1 quart chicken stock
  • 1 (14-ounce can) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 bunch kale, with stems removed
  • 1 (10-ounce) bag tortellini, fresh (not dried)
  • 1 cup heavy cream
  • parmesan cheese (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • Heat FIREDISC® cooker over medium-high heat. Add sausage, onions, and garlic to the cooker. Sauté until onions are soft and translucent, about 5 minutes. Drain excessive fat.
  • Add chicken stock, crushed tomatoes, and tomato paste. Whisk until tomato paste is incorporated. Bring to a boil.
  • Season with salt. Simmer for 15 minutes. Add kale, tortellini, and heavy cream. Simmer for 3-5 minutes until the kale wilts and the pasta is tender.
  • Serve with parmesan cheese and red pepper flakes if desired.