Avery Ranch Connects January 2022 issue

Tortellini Soup with
Italian Sausage and Kale
Resident Recipe
Recipe by Elwin West,
Champions resident
What Goes into Tortellini Soup?
The thing I love so much about tortellini soup is how versatile it is. In our family, we like to stick with a package of
cheese-filled pasta and add the other ingredients to the soup. Buying a meat (or another flavor) filled tortellini wouldn’t
be bad, but cheese creates a nice base flavor, plus it really compliments that creamy tortellini soup vibe.
While you could easily make a vegetarian tortellini soup, most of the recipes out there call for chicken or some version
of sausage. We love the flavor of mild Italian sausage (1 lb.) in our soups, so that’s what we’ve added here.
Other Star Ingredients of Tortellini Soup
A can of crushed tomatoes and a little tomato paste
1 onion and 3-4 garlic cloves (add amazing flavor)
1 1/2 cups chopped kale (gotta have a few veggies, right?)
8 cups chicken stock and 1/2 cup cream
Salt and red pepper flakes to taste
How Do You Make Easy Tortellini Soup?
We know you'll love this super easy tortellini soup because it's one of the easiest and most flavorful dishes we’ve made
in a long time and anyone who's tried it feels the same. All it takes is a few easy steps:
1. Brown the sausage until cooked halfway through.
2. Add onions and garlic.
3. Add chicken stock, a can of crushed tomatoes, and a little tomato paste.
4. Simmer and season with salt.
5. Add kale, cream, and tortellini.
6. Serve!
Truly a one-pot wonder, this creamy tortellini soup is going to win you some serious awards. You’ve got your veggies,
cheesy pasta, and meat all in there together. Our only recommendation is, make a double batch or you'll be sorry.
Tips for Making the Best Tortellini Soup
This dish is a hard one to screw up, but I’m here with a few tips and tricks to make sure your dinner is as successful as
possible.
One of the most important things to remember is to add your cheesy tortellini just a few minutes before serving, as you don’t
want it getting overcooked and falling apart.
In this recipe, we’ve called for the pasta, cream, and kale to be added at the end. Here’s why:
Kale and spinach wilt very quickly. They just need a few minutes in the hot broth to soften enough to be easily
consumed without taking on a soggy texture.
Fresh tortellini take just a few minutes to cook through, so for that perfect al dente toothsome texture, it’s best to add it
a few minutes before serving.
Adding the cream slowly at the end will help keep it from curdling.
This tortellini soup is delish as is, but I can imagine adding zucchini, chicken sausage, spinach tortellini...the possibilities are
endless. When you make this recipe, feel free to have fun with it and mix it up each time!
Avery Ranch Connects • January 2022 p. 23