Tortellini Veggie Soup
This Tortellini Veggie Soup is rustic and comforting. Tip: If making this soup ahead of time for lunches, leave the cooked tortellini in a separate container to keep it from soaking up extra liquid.
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2Italian sausage(s), casing removed
.5yellow onion(s), diced
3garlic clove(s), minced
pinch of red pepper flakes
1- 796 mL can(s) crushed tomatoes
.25Cupheavy whipping cream
.25Cupparmesan, grated, plus extra to garnish
salt & pepper, to taste
Use a plant-based sausage, cashew cream, tortellini, and parmesan.
Use GF sausage and tortellini.
Add the olive to a large pot over medium high heat. Add the Italian sausage to the pot and brown 4-5 minutes. Add the onions and cook until soft and translucent. Add the garlic, Italian seasoning, and red pepper flakes and cook until fragrant, around 30 seconds.
Add the crushed tomatoes and stock, cover, and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes.
While the soup simmers, bring a medium pot of salted water to a boil. When the water is boiling, add the tortellini and cook 2-3 minutes until tender. Drain, toss with olive oil, and set aside.
Add the cream, kale and parmesan to the soup, stir, cover, and let cook another 3 minutes until the kale is wilted.
Stir the tortellini into the soup and season with salt and pepper to taste.