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Creamy Tortellini Soup

Elle Flynn
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 pound spicy Italian sausage casing removed
  • 3 cloves of organic garlic minced
  • 1 medium red onion finely chopped
  • 1 t basil
  • 2 t Italian seasoning
  • Salt and Pepper to taste
  • 4 cups organic chicken bone broth
  • 1 8- ounce can crushed tomatoes
  • 1 9- ounce package fresh tortellini
  • 1 ½ cups kale stems removed, and leaves chopped
  • ¾ cup plain Greek yogurt
  • 3 T fresh basil chopped
  • 1 cup feta cheese

Instructions
 

  • In a large stockpot or Dutch oven add 1/3 cup water, sausage, onion, garlic, and herbs. Mix until the sausage is broken down. Cook over medium heat until browned, about 3-5 minutes, making sure to continue to crumble the sausage as it cooks.
  • Gradually whisk in bone broth and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, about 10 minutes.
  • Stir in tortellini; cover and cook until tender, about 5-7 minutes.
  • Stir in kale until wilted, about 1-2 minutes. Remove from heat. Stir in heavy cream and basil until heated through, about 1 minute. Season with salt and pepper, to taste.
  • Serve immediately with feta cheese.
  • Enjoy!

Notes

Please Note: This recipe came from one of my favorite sites “Damn Delicious” and has been modified. If you want to see the original recipe please click on the link above.
Keyword basil, creamy tortellini soup, garlic, greek yogurt, recipes, sausage, soup, spinach, tomatoes, tortellini

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