Hearty soup with Italian sausage, cheese tortellini, red peppers, and kale. Everyone always requests this recipe!
Recipe from Two Peas & Their Pod
4.68 from 25 votes
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
1lb.Italian Sausagerolled into 3/4 teaspoon size balls
2red bell peppersdiced
1/8teaspoonred pepper flakes
8cupsvegetable or chicken broth
215 ounce cans diced tomatoes
1 1/2cupschopped kale
2cupscheese tortellinifresh or frozen
1/4cupchopped fresh basil
Salt and black pepperto taste
In a large skillet, brown the mini sausage balls until cooked through. This will take about 5-7 minutes. Drain off the grease and place the sausage balls on a plate lined with paper towels.
In a large pot, heat the olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers, bay leaf, and red pepper flakes. Cook until peppers are soft, about 3 minutes.
Stir in the broth, tomatoes, and kale. Add the cheese tortellini and cook until tortellini is tender, 7-8 minutes. Stir in the fresh basil and season with salt and pepper, to taste. Stir in the mini sausage balls and heat until warm. Remove the bay leaf and serve.
Note-you can make this soup vegetarian by using vegetable broth and omitting the sausage. Josh always ladles up my bowl first, and then adds the sausage. This soup recipe is very adaptable!