One Pot Italian Sausage Tortellini Soup
Creamy One-Pot Tortellini Soup with Freeze-Dried Sausage Crumbles
Experience the ultimate fusion of flavors and convenience with this one-pot creamy tortellini soup, featuring the bold addition of freeze-dried sausage crumbles. This recipe takes the concept of comfort food to new heights, offering a delightful medley of creamy textures, rich aromas, and the hearty essence of sausage in every spoonful.
The best part? It all comes together in a single pot, making it perfect for busy weeknights. Whether you're a busy professional or a home cook looking to impress, this dish promises a satisfying and delectable dining experience that's as easy to make as it is to enjoy.
Hey! Don't forget the key ingredient!
- 2 cups Saratoga Farms Freeze-Dried Sausage Crumbles, ground or casing removed
- 1 medium yellow onion, minced
- 6 garlic cloves, minced
- 1 quart chicken stock
- 1 (14-ounce can) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- 1 bunch kale, stemmed and roughly chopped
- 10 ounces fresh tortellini
- 1 cup heavy cream
- Parmesan cheese, grated for serving (optional)
- ¼ teaspoon red pepper flakes, for serving (optional)
- Add 2 cups Saratoga Farms Freeze-Dried Sausage Crumbles to 4 cups boiling water. Let sit for 5-7 minutes and drain off excess liquid.
- Heat a large pot over medium-high heat. Add the rehydrated sausage, chopped onions, and garlic, and cook. Brown sausage and cook until onion is translucent.
- Next, whisk in the chicken stock, crushed tomatoes, and tomato paste until they are all fully incorporated. Bring everything to a boil and add the sea salt, then reduce heat to a simmer and cook until slightly reduced, about 15 minutes.
- Finally, stir in the kale, tortellini, and cream. Cook until the kale is wilted and the tortellini is tender, about 3-5 minutes.
- When serving, top with parmesan cheese and red pepper flakes, if you'd like.