Description
This creamy tortellini soup is a hearty and flavorful dish that is perfect for a cold day. It is made with hot Italian sausage, fresh vegetables, and gluten-free tortellini, all simmered in a rich chicken bone broth. The addition of heavy cream or coconut cream adds a creamy and indulgent touch to this comforting soup.
Ingredients
- 1lb hot Italian sausage
- 1/2 yellow onion, diced
- 3 large carrots, diced
- 3 garlic cloves, sliced
- 1 teaspoon salt
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary, roughly chopped
- 2 tablespoons gluten free flour
- 48oz chicken bone broth
- 9oz gluten free tortellini
- 1 bundle kale, roughly chopped
- 1/2 teaspoon black pepper
- 3 tablespoons heavy cream or coconut cream
Method
- Place Italian sausage in a large soup pot, break into small pieces, and cook until no pink remains. Remove sausage and set aside.
- Add onion and carrots to the pot. Cook for 5-7 minutes, until onions become translucent and fragrant. Add garlic cloves, salt, thyme, and rosemary, and cook for 5 more minutes. Add flour to the pot and toss to combined. Then add broth and mix to combined. Cover and bring to a low boil.
- Add tortellini, kale, and black pepper. Mix to combined then cook for 5 minutes. Once the tortellini is cooked through, add the sausage and heavy cream and cook for 2 more minutes to heat through. Taste to see if the soup needs any extra salt before serving.