This hearty Sausage Tortellini Soup with Peppers and Kale is a filling and warming main dish full of fresh and spicy flavor.
Where is spring weather? After my first year living in Boston—and the worst snow on record since like the 70’s, I’m ready for some sunshine. We’ve yet to hit temperatures above 40 degrees, so I’m still making soups and warm dishes for dinner, like this Beef and Barley Soup. But this sausage and tortellini soup has become one of my new favorites. It’s fast, easy, and will carry me through the last bit of cold weather until spring.
When chopping kale, use the Chiffonade technique. It is a cutting technique that works well with leafy greens and can help you cut even and uniform strips quickly. Stack a handful of kale leaves, roll them up like a cigar, place them on a cutting board, and cut horizontally. This will give you ribbons of kale, which are perfect for the soup.
I love the addition of sausage in the tortellini soup. I used chicken for a healthier option and I used four links total, two spicy and two sweet sausages. I added peppers and kale, but any vegetable will work like carrots or spinach. This is kind of a clean-your-refrigerator-out type of soup, which are always the best kinds.