Beyond Tortellini and Kale Soup

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It’s that time of year where the weather is pretty unpredictable. We’ve had a few nice days, but we’re still in that phase where most of the days are gray and chilly, and a lot of them are kinda rainy. Perfect soup weather, in my opinion, and this tortellini and kale soup hits the spot. It’s one of the best Beyond sausage recipes I’ve made.
Easy to make, it gets its flavor from white wine and tomato paste, and some spicy Italian sausage, or in this case Beyond sausages. You can use regular if you prefer, but in my opinion, the Beyond vegetarian version is delicious. A bit of Hot Roasted Garlic seasoning from Ava Jane’s Kitchen, and it’s perfect.
You can use whatever leafy green you want here. Spinach is a natural choice, but I chose kale because I just like it better, and I had it on hand. Make this on a cold day, serve it with a big crusty hunk of bread and a glass of white wine, and you’ll know that all is right in the world.
Beyond Tortellini and Kale Soup
 
Author:
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 tablespoon butter
  • 1 pound Beyond Italian sausage, casing removed
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes or Hot Roasted Garlic seasoning blend
  • ¼ cup flour
  • ½ cup white wine
  • 6 ounces tomato paste
  • 4 cups vegetable broth
  • 10 ounces cheese tortellini
  • 1 bunch kale, stemmed and chopped
  • ½ cup heavy cream
  • Chopped parsley and grated Parmesan, for serving
  • Sea salt and fresh ground pepper, to taste
Instructions
  1. Melt the butter in a Dutch oven. Add the sausage and cook until browned, breaking up with a spatula. Remove from pan and set aside.
  2. Add onion and celery and cook until softened. Add the garlic and pepper flakes, cook for a minute, and add the flour. Stir and cook until just beginning to brown.
  3. Ad the wine and cook for 2 minutes. Add the tomato paste, vegetable broth and bring to a boil. Add the tortellini and simmer for 5 minutes. Add sausage back to pot.
  4. Add the kale and heavy cream, and simmer on low for 5 minutes.
  5. Serve immediately and top with chopped parsley and Parmesan.

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