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Rainbow Tortellini Soup
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Description
I’m feeling cheese today. Lots of cheese, to be exact. And soup, as Kelly always calls me, “The soooup laaady!” Cheese tortilini fits perfectly. So on this rainy day, I present you Rainbow Tortellini Soup!
Ingredients
- 1 pound Mild Italian Sausage
- ½ cups Yellow Onion, Diced
- 2 cups Carrots, Peeled And Diced
- 14-½ ounces, fluid Diced Tomatoes With Juice
- 15 ounces, fluid Low Sodium Chicken Broth
- 30 ounces, fluid Water, Measured By The Chicken Broth Can
- 8 ounces, weight Mini Portabella Mushrooms, Quartered Or Bite Size
- 2 Tablespoons Dried Italian Seasoning
- 1 whole Dried Bay Leaf
- 2 cups Finely Chopped Fresh Kale
- 9 ounces, weight Rainbow Cheese Tortellini
Preparation
In a thick-bottomed pot, break and brown Italian sausage. When no longer pink, over medium heat, add in onions and saute for a about 5 minutes, until onions are translucent. Then add in carrots, saute and cover for about 8 minutes.
Add in diced tomatoes with juice, chicken broth, and water. Give it a stir, then add mushrooms and all seasonings. Cover and simmer for about 30 minutes. Let all the flavors marinate and combine.
Stir in finely chopped kale and the cheese tortellini. Cook for another 10 minutes.
Serve warm with a slice of bread, extra cheese and parsley! I recommend my pepper and Parmesan cheese beer bread (see my blog). It takes only 5 minutes to prep, and can be ready out the oven the same time the soup does!
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