Sausage & Tortellini Soup
Servings: 4 servings
This quick, one-pot meal is perfect for fall camping! Slightly spicy, super hearty, and easy to prepare during cooler nights at camp. Want to make this vegetarian or vegan? Opt for veggie sausage and tortellini, use vegetable broth, and omit the cheese.
Ingredients
- 1 tablespoon oil
- 2 hot or mild Italian sausages
- 1 onion yellow or brown, diced
- 4 cloves garlic smashed
- 1 cup kale (about 6 whole leaves), chopped
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon fennel seeds
- ¼ teaspoon red pepper flakes optional
- 1 pound fresh tortellini
- 4 cups broth
- Parmesan cheese to serve
Instructions
- Heat the oil in a large pot over medium heat. Crumble in the sausage and add the onions and garlic. Saute until the sausage begins to brown and the onions are soft and beginning to take on some color. Add the kale until it wilts, then add the spices and stir. Add the tortellini and broth.
- Bring to a brisk simmer and cook until the tortellini is al dente (check the package instructions for estimated time).
- Remove from the heat and divide among bowls. Top with parmesan cheese and an extra drizzle of olive oil.
