Dinner
Tortellini, Sausage, and Kale Soup
Recipe by Gillean Barkyoumb
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This creamy, hearty soup is the perfect one-pot dinner for a chilly winter night, and it’s ready in just 30 minutes!
Tip: Swap out Italian sausage for plant-based meat to make this dish vegetarian.
Compatible with
Allergies
-
Contains Milk/Dairy
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 pound ground mild Italian sausage
- 1 cup white onion, chopped fine
- 6 cloves garlic, peeled, minced
- 4 cups chicken stock
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 bunch kale, stemmed, chopped
- 1 bag (10 ounces) fresh tortellini
- 1 cup heavy cream
- Parmesan cheese, grated (optional)
- Red pepper flakes (optional)
Utensils
- Ladle
-
Step 1
Heat Ninja PossiblePot over medium-high heat. Add sausage, onions, and garlic and sauté until the onions are translucent, about 5 minutes.
-
Step 2
Add chicken stock, crushed tomatoes, and tomato paste. Mix until fully combined. Bring to a boil, add salt, and simmer uncovered for 15 minutes.
-
Step 3
Add in kale, tortellini, and heavy cream. Simmer uncovered for 3-5 minutes until kale is wilted and pasta is tender.
-
Step 4
When cooking is complete, serve with Parmesan cheese and red pepper flakes as desired.
