Tortellini Soup
It’s soup season, baby! When I made this yesterday I had the back door open and enjoyed the crisp breeze coming in while listening to “Autumn Mix'“ on Spotify. Fall weather genuinely puts me in such a good mood. I’ve loved my crisp morning walks, the crunchy leaves, and admiring the Halloween decorations in Old Town.
Okay okay, back to the soup. This is such a versatile meal! You can feel free to swap out veggies, add cream if you don’t have coconut cream, and use different kinds of tortellini. That’s the beauty of soup, you can get pretty creative with it. It also reheats incredibly. I don’t think there are many meals that reheat better than when they were first served, however soup seems to get better each time. I think it’s because the flavors continue to mix together!
For this tortellini soup I stuck with some classic veggies like carrots and kale, used vegetable broth and coconut cream as my base, and added in a three cheese tortellini! It all came together in about half an hour and was absolutely incredible, I can’t wait for the leftovers tonight - and to make this soup on repeat this fall/winter!
Tortellini Soup
Ingredients
- 2 tbsp. olive oil
- 1 lb. Italian pork sausage
- 1/2 yellow onion
- 4 whole carrots
- 4 cloves minced garlic
- 32 oz. low sodium vegetable broth
- 2 cups water
- 1 (5.4 oz) can of coconut cream
- 1 lb. cheese tortellini
- 2-3 large handfuls of chopped kale
- Salt and pepper
Instructions
- Place 1 tbsp. olive oil in a dutch oven over medium heat. Add in the Italian sausage and use a spatula to break it up into pieces. Let it cook for about 10 minutes, continuing to mix it up every couple of minutes. Once it is browned and cooked through empty the sausage out onto a plate that has a double layer of paper towels over it to absorb the grease.
- Wash, peel, and chop the carrots into small pieces. Finely chop the onion. Add 1 tbsp. olive oil to the dutch oven again over medium heat. Add in the carrots, onion, garlic, and a dash of salt and pepper. Place the lid on and let sauté about 10 minutes, stirring every couple of minutes.
- Pour in the vegetable broth, water, coconut cream, and add the sausage back to the pot. Place the lid on and turn the heat to high bringing it to a boil.
- Once boiling add the tortellini and the chopped kale. Let simmer for 5 more minutes, stirring to make sure the tortellini cooks.
- Remove from heat and serve!
