Easy Sausage, Tortellini and Kale Tomato Soup: Tomato Soup Never Tasted So Good
Tomato soup is so homey. Adding chicken sausages, cheese tortellini and kale makes it an extraordinary main course soup! You’ll get a big pot of soup and any leftovers, not eaten in a few days, freeze great. Each bowl has 268 calories and 7 grams of fat.
Helpful Tips About this Recipe
Makes 8 main-course servings. Each serving, 1½ cups.
Healthy Benefits
Cooked tomatoes contain lycopene. This carotenoid is found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties. Kale provides an excellent source of both vitamins A and C, along with a decent amount of fiber. Kale also contains vitamin B6, as well as iron and calcium.
Shopping Tips
I love Trader Joe’s chicken and herb sausages. They are fully cooked. So lean, they’re all-natural and gluten-free. Each has only 7 grams of fat. If you don’t have a Trader joe’s, use any lean chicken or turkey sausage. Make sure they are fully cooked. I used Trader Joe’s Cheese Tortellini. It’s fresh pasta and is found in the refrigerated section. Most supermarkets carry a few brands, such as Buitoni. What type of kale should I use?
Some kinds of kale are more bitter than others. I used Tuscan kale or “dinosaur” kale because it’s more delicate with a slightly sweet nuttiness and less bitterness than curly-leaf kale. Substitution Tips
If you are not a fan of kale, swap it with fresh baby spinach. To make this soup vegetarian, swap the sausages with a can of Cannellini beans. Rinse and drain them first. Begin by adding one cup. Add more if desired.
WW Freestyle SmartPoints 5-Blue
WW SmartPoints 6-Green
Healthy Benefits
Cooked tomatoes contain lycopene. This carotenoid is found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties. Kale provides an excellent source of both vitamins A and C, along with a decent amount of fiber. Kale also contains vitamin B6, as well as iron and calcium.
Shopping Tips
I love Trader Joe’s chicken and herb sausages. They are fully cooked. So lean, they’re all-natural and gluten-free. Each has only 7 grams of fat. If you don’t have a Trader joe’s, use any lean chicken or turkey sausage. Make sure they are fully cooked. I used Trader Joe’s Cheese Tortellini. It’s fresh pasta and is found in the refrigerated section. Most supermarkets carry a few brands, such as Buitoni. What type of kale should I use?
Some kinds of kale are more bitter than others. I used Tuscan kale or “dinosaur” kale because it’s more delicate with a slightly sweet nuttiness and less bitterness than curly-leaf kale. Substitution Tips
If you are not a fan of kale, swap it with fresh baby spinach. To make this soup vegetarian, swap the sausages with a can of Cannellini beans. Rinse and drain them first. Begin by adding one cup. Add more if desired.
WW Freestyle SmartPoints 5-Blue
WW SmartPoints 6-Green
| SKINNY FACTS: for 1½ cup serving 268 cal, 7g fat, 2g sat. fat, 46mg chol, 19g prot, 35g carbs, 6g fiber, 989mg sod, 6g sugar |
| FACTS: for Freestyle SmartPoints 190 calories, 2g sat. fat, 4g sugar, 14g protein |
Easy Sausage, Tortellini and Kale Tomato Soup: Tomato Soup Never Tasted So Good
Ingredients
- 1 cup onions, chopped
- 1 cup carrots, chopped
- 1 cup red bell peppers, chopped
- 1 teaspoon olive oil
- 1 tablespoon garlic, minced
- 1 (12 oz) package fully cooked Trader Joe’s chicken and herb sausages (or your favorite), cut into small pieces, see shopping tips
- 1 (32 oz) container reduced-sodium chicken broth (4 cups)
- 1 (28 oz) can crushed tomatoes (unseasoned)
- 1 (16 oz) jar of pizza or pasta sauce, I used Ragu pizza sauce or use your favorite
- 2 teaspoons dried Italian seasoning
- ¼-½ teaspoon crushed red pepper flakes, to taste
- Black pepper, to taste
- 1 (10 oz) package refrigerated cheese tortellini, see shopping tips
- 4 cups chopped or torn fresh kale or spinach I used Trader Joe’s organic Tuscan kale, cut and washed
- Grated Parmesan cheese, optional topping
Instructions
- In a microwave-safe bowl, add onions, carrots, and red bell peppers. Cook in microwave for 3 minutes, to soften.
- Heat olive oil in a large, nonstick pot. Add softened vegetables and garlic. Cook and stir over medium heat for 1½ minutes. Add sausage pieces and continue to cook, stirring often, for 2 minutes. Stir in broth, crushed tomatoes, and pizza or pasta sauce. Add Italian seasoning, red pepper flakes, and black pepper. Bring to a boil.
- Stir in tortellini and kale. Turn heat to medium-low. Cover, and simmer for 8 minutes, until pasta is tender (al dente) but not overcooked. Stir often.
- Ladle into bowls. Top each with a little Parmesan cheese, if desired.
- Since the pasta absorbs some of the liquid when reheating, you might need to add a little more chicken broth or water.
- This soup freezes great, too.
Nutrition
Serving: 1.5cupsCalories: 268kcalCarbohydrates: 35gProtein: 19gFat: 7gSaturated Fat: 2gCholesterol: 46mgSodium: 989mgFiber: 6gSugar: 6gBlue Smart Points: 5Green Smart Points: 6Plus Points: 7
Tried this recipe?Let me know how it was!
I am a little disappointed in the taste. I had to add some different seasonings. I think it was the Kale. I didn’t know it was bitter. My points come out to 9 per 1 1/2 cups.
I have two containers to freeze and left 3 for dinner for the week.
Thank you
Felice, thanks for taking the time to share all of this. Some kinds of kale are more bitter than others. I used Tuscan kale or “dinosaur” kale because it’s more delicate with a slightly sweet nuttiness and less bitterness than curly leaf kale.And, with all soups you can easily adjust the seasonings to your liking. Maybe pick out some of the kale before you heat up or defrost your leftovers.
My best wishes,
Nancy