Serving: Pair with crusty bread or garlic toast for a complete meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
Freezing: Soup can be frozen without tortellini for up to 2 months. Add fresh tortellini when reheating.
Variations
Vegetarian: Substitute sausage with plant-based sausage and use vegetable broth.
Spicy Kick: Add red pepper flakes or use hot Italian sausage.
Extra Veggies: Toss in zucchini, carrots, or spinach for more color and nutrients.
FAQ
Q: Can I make this soup in a slow cooker?
Yes! Brown the sausage and sauté onions first, then combine all ingredients (except tortellini and kale) in a slow cooker for 4 hours on high or 6–8 hours on low. Add tortellini and kale in the last 20 minutes.
Q: Can I use frozen kale?
Yes, but reduce the cooking time slightly to avoid overcooking.
