Italian Sausage, Kale and 5 Cheese Tortellini soup
- 20+
- min
cooking time
- 6/8
- servings
- medium
- difficulty
Italian Sausage, Kale and 5 Cheese Tortellini soup
Italian Sausage, Kale and 5 Cheese Tortellini soup
Ingredients
- One 20 ounce package Giovanni Rana 5 Cheese Tortellini
- 15 oz pork Italian sausage removed from casings
- 2 tbs olive oil
- 1 1/2 cup chopped white onion
- 1 cup chopped carrots
- 3 cloves garlic, finely minced
- 2 cups Giovanni Rana Marinara sauce
- 2 cups diced tomato (fresh or canned)
- 9 cups low sodium beef broth
- 2 tbsp fresh basil leaves, chopped
- 4 cups precut kale, chopped (thick ribs removed)
- Salt and freshly ground black pepper to taste
- Grated Parmigiano Reggiano cheese (optional)
Preparation
Heat the olive oil in a non-sticking large pan over medium-high heat. Crumble the Italian sausage into the pan and let it cook for 2-3 minutes, stirring and breaking the sausage. Add onions, carrots, and sauté for 3-4 minutes stirring occasionally. Add minced garlic and sauté one more minute.
Stir in the Marinara sauce, diced tomatoes, beef broth, basil, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 15-20 minutes. Add the 5 Cheese Tortellini and kale, stir and cook for 4 minutes. Add salt and pepper to taste. Serve warm with freshly grated Parmigiano Reggiano cheese if desired.
Note that as the soup rests the Tortellini will absorb more broth so you can add more broth or water to thin, if desired.
