Creamy Tomato, Tortellini, Sausage and Kale Soup

Name: Creamy Tomato, Tortellini, Sausage and Kale Soup
Total time: 3000 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound loose sweet Italian sausage or sausage links, casings removed (optional); 1 medium white or yellow onion, diced; 1/2 teaspoon dried fennel seeds; 1 teaspoon paprika; Salt and black pepper; Pinch crushed red-pepper flakes; 2 tablespoons tomato paste; 6 garlic cloves, minced; 1 (28 ounce) can peeled tomatoes (crushed) or tomato purée; 6 cups (48 ounces) vegetable or chicken stock; 1 (9- to 10-ounce) package refrigerated or frozen cheese tortellini; 1 1/4 cup heavy cream; 1 bunch Tuscan (lacinato) kale, leaves stripped and chopped; 1/2 cup roughly chopped fresh basil; 1 lemon, juiced; Grated Parmesan, for serving

Ricardo @tallcook

Manhattan, New York, United States

This recipe from Dan Pelosi is very adaptable, with kale easily replaced with spinach, Swiss chard or cabbage. The sausage can be left out for a vegetarian option and the heavy cream can be subbed with whole milk or non-dairy cream for a lighter broth. And of course, the tortellini can be replaced with ravioli, which are basically the same thing, but shaped differently.

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

50 minutes

8 servings

1 tablespoonolive oil
1 poundloose sweet Italian sausage or sausage links, casings removed (optional)
1medium white or yellow onion, diced
1/2 teaspoondried fennel seeds
1 teaspoonpaprika
Salt and black pepper
Pinchcrushed red-pepper flakes
2 tablespoonstomato paste
6garlic cloves, minced
1 (28 ounce)can peeled tomatoes (crushed) or tomato purée
6 cups (48 ounces)vegetable or chicken stock
1(9- to 10-ounce) package refrigerated or frozen cheese tortellini
1 1/4 cupheavy cream
1 bunchTuscan (lacinato) kale, leaves stripped and chopped
1/2 cuproughly chopped fresh basil
1lemon, juiced
Grated Parmesan, for serving

Saved

Steps

50 minutes

1

If using the sausage, heat the olive oil in a large pot or Dutch oven over medium-high (if not using sausage, heat the oil on medium, then proceed to Step 2.) Add the sausage and cook, breaking it up with a spoon as you go, until it is browned, 5 to 9 minutes. Push the sausage to one side of the pot and spoon out any excess grease, leaving about 2 tablespoons behind.
2

If necessary, adjust heat to medium, then add onion, paprika, fennel, 1½ teaspoons each salt and black pepper, and a pinch of crushed red pepper, and cook, stirring, for 5 minutes, until the onion is just softened and everything is fragrant.
3

Add the tomato paste and garlic, and cook, stirring, until it darkens, 2 to 3 minutes. Adjust heat to high, stir in tomatoes and stock, cover the pot and bring to a gentle boil, then add the tortellini and cook until tender, 3 minutes (1 minute longer if frozen).
4

Add the heavy cream, kale and basil, and cook, stirring, until warmed through and the kale and basil are just wilted, 2 minutes more. Remove from heat and add the lemon juice. Stir to incorporate, then taste and season with salt and pepper as needed.
5

Serve warm topped with plenty of grated Parmesan. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.