Delicious Hearty Italian Sausage Kale and Tortellini Soup Recipe You Must Try

This Italian Sausage Kale and Tortellini Soup is hearty, comforting and apparently capable of converting kale sceptics ...

There are some recipes that receive a warm reception when they arrive at the table. This was not one of them ... When I announced that dinner was Italian Sausage, Kale & Tortellini Soup, my husband looked deeply suspicious. He has long suspected that many of my recipes are simply elaborate vehicles for getting more kale onto the table ... To be fair, he isn't entirely wrong.

Fortunately for me, this hearty bowl of comfort won him over completely. By the end of the meal, not only had he forgiven the kale, but he had also requested that the soup make a return appearance. In our house, that's about as glowing a review as you're going to get.

Packed with Italian sausage, vegetables, a rich tomato broth and cheese-filled tortellini, this is one of those recipes that feels like a hug in a bowl. The kale adds colour and freshness, but don't worry – it's definitely not the main event.

Why You'll Love This Recipe

• Easy enough for a weeknight dinner

• One-pot comfort food

• Packed with flavour

• Great for using up kale

• Family-friendly and filling

• Even the kale sceptics may be persuaded

Italian Sausage Kale and Tortellini Soup - The Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Serves: 4–6

Difficulty: Easy

Ingredients

• 1 pack Italian sausage, removed from casings

• 1 tbsp olive oil

• 1 white onion, diced

• 3 medium carrots, diced

• 1 stick celery, finely diced

• 3 cloves garlic, minced

• Pinch of salt

• Freshly crushed black pepper

• 3 tsp Italian seasoning

• 1 tbsp tomato ketchup

• 2 tins chopped tomatoes

• 1 chicken stock pot

• 1 beef stock pot

• 400ml hot water

• 1 packet tortellini (I used tomato and mozzarella)

• 3 generous handfuls kale, chopped, thick ribs removed

• Parmesan shavings, to serve

  
  

Method

1. Heat the olive oil in a large saucepan or soup pot over a medium heat.

2. Add the sausage meat and cook until browned, breaking it up with a wooden spoon as it cooks.

3. Add the onion, carrots and celery. Season with a pinch of salt and plenty of black pepper. Cook for 8–10 minutes until the vegetables begin to soften.

4. Stir in the garlic and Italian seasoning and cook for a further minute until fragrant.

5. Add the tomato ketchup and stir through the vegetables and sausage. Cook for another minute.

6. Pour in the chopped tomatoes, then add the chicken stock pot, beef stock pot and hot water. Stir well and bring to a gentle simmer.

7. Cook uncovered for around 20 minutes, allowing the flavours to develop and the carrots to become tender.

8. Add the tortellini and cook according to the packet instructions.

9. A few minutes before serving, stir through the kale and allow it to wilt into the soup.

10. Taste and adjust the seasoning if needed.

11. Ladle into bowls and finish with generous Parmesan shavings.

    
    

Kitchen Notes

I use a tablespoon of tomato ketchup instead of tomato purée in this recipe. It may sound unusual, but ketchup brings concentrated tomato flavour along with a little sweetness, acidity and spice, which helps balance the richness of the sausage beautifully.

I also like to combine chicken and beef stock. Chicken stock adds body and depth, while beef stock contributes a rich savoury flavour. Together they create a broth that tastes as though it's been simmering for far longer than it actually has.

Final Thoughts

Whether this is technically a soup or edging into stew territory is still up for debate. The tortellini certainly make it hearty enough to count as a full meal, and the leftovers are even better the next day.

Whatever category it belongs in, one thing is certain: if a committed kale sceptic asks for seconds, you've probably found yourself a keeper.

Jo x