Spicy Italian Sausage and Tortellini Soup

Spicy Italian Sausage and Tortellini SoupSpicy Italian Sausage and Tortellini Soup

Spicy Italian Sausage and Tortellini Soup

This hearty soup eats like a meal with Italian sausage, cheese tortellini and a touch of cream. Best of all, it’s ready to eat in under an hour!

Spicy Italian Sausage and Tortellini Soup

Spicy Italian Sausage and Tortellini Soup Ingredients:

  • 1/2 lb. spicy Italian pork sausage
  • 1 cup julienned red bell pepper
  • 1/2 cup chopped sweet white onion
  • 8 oz. gluten-free cheese tortellini
  • 4 cups chicken stock
  • 1 (15 oz) can fire-roasted tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 2 cups chopped kale
  • 1/3 cup heavy cream
  • 1/4 cup shaved Parmesan cheese
  • 1/3 cup chopped fresh basil

Spicy Italian Sausage and Tortellini Soup

Spicy Italian Sausage and Tortellini Soup

Spicy Italian Sausage and Tortellini Soup

Spicy Italian Sausage and Tortellini Soup

Spicy Italian Sausage and Tortellini Soup

Spicy Italian Sausage and Tortellini Soup

This hearty soup eats like a meal with Italian sausage, cheese tortellini and a touch of cream. Best of all, it’s ready to eat in under an hour!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: dinner, Lunch, Main Course
Cuisine: Italian
Keyword: gluten free
Servings: 4 meals
Calories: 547kcal
Author: Meal Prep on Fleek

Ingredients

  • 1/2 lb. spicy Italian pork sausage
  • 1 cup julienned red bell pepper
  • 1/2 cup chopped sweet white onion
  • 8 oz. gluten-free cheese tortellini
  • 4 cups chicken stock
  • 15 ounces fire roasted tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 2 cups chopped kale
  • 1/3 cup heavy cream
  • 1/4 cup shaved Parmesan cheese
  • 1/3 cup chopped fresh basil

Instructions

  • Heat a 4-quart Dutch oven over medium-high heat and add sausage. Brown for 5 minutes using a wooden spatula to break into crumbles. Add onion and bell pepper and continue to cook 5 minutes, stirring occasionally.
  • Stir in oregano, sea salt, tomato paste, fire-roasted tomatoes, and chicken stock. Bring to a boil. Boil for 10 minutes. Stir in kale and tortellini. Boil for 5 minutes longer. Turn heat off and stir in heavy cream. Ladle into 4 black MPOF containers and cool for 10 minutes before topping with Parmesan and chopped basil.

Notes

WW Smart Points= Green:15  Blue:15  Purple:15

Nutrition

Calories: 547kcal | Carbohydrates: 44.1g | Protein: 22.1g | Fat: 32.4g | Fiber: 9.1g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

 

 

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