Creamy Sausage Tortellini Soup
One-Pot Weeknight Sausage Tortellini Soup
This cozy, creamy sausage tortellini one-pot soup starts with Jones Dairy Farm All Natural Pork Sausage Roll, simmered with tomatoes, herbs, and kale, then finished with cheese tortellini and a splash of cream. Pre-shredded kale and a single Dutch oven keep prep and cleanup easy, so it fits a busy weeknight.
Ingredients
- 1 tablespoon avocado oil
- 1 lb. Jones Dairy Farm All Natural Pork Sausage Roll, thawed
- 1 medium yellow onion, chopped
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes, or less to taste (optional)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons tomato paste
- 4 cups lower sodium chicken broth
- 2 cups water
- 1 (15 oz.) can crushed tomatoes
- 5 cups loosely packed pre-shredded kale
- 20 ounces fresh cheese tortellini
- 1/2 cup heavy cream
- freshly grated Parmesan, for serving (optional)
Directions
Heat the avocado oil in a large Dutch oven (5 quarts or more) over medium-high. Add the sausage and cook, breaking it up and letting it sit between stirs, until deeply browned. If there’s more than a few tablespoons of fat in the pot, spoon off the excess.
Add the onion and cook until soft. Add the garlic and cook for 1 minute, or until fragrant.
Reduce the heat to medium. Stir in the herbs, garlic powder, red pepper flakes, salt, and black pepper. Add the tomato paste and cook, stirring, for 1 to 2 minutes, until it darkens to a brick red.
Pour in the broth, water, and crushed tomatoes. Scrape up the browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
Stir in the kale, tortellini, and cream. Simmer until the pasta is tender and the kale is wilted, 3 to 5 minutes.
Ladle into bowls and top with Parmesan and more crushed red pepper flakes, if desired.
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