Sausage Potato and Kale Soup with Tortellini
This is one of our favorite soups to make when the temperatures start to drop and the snow falls. The tortellini can be omitted if you’re eating low-carb, but adds a fun and colorful element that the kids love. Use a spicy or link sausage to change up the flavor and texture.
Servings Prep Time
10people 20minutes
Cook Time
55minutes
Servings Prep Time
10people 20minutes
Cook Time
55minutes
Ingredients
Instructions
  1. Brown sausage in a 5-quart pan over medium heat. Once browned, remove the sausage to a paper-toweled plate to let the oil drain. Keep a small portion of sausage grease in pan, and add the onion, carrot, celery, and jalapeño.
  2. When the vegetables are slightly browned, add in the garlic and (optional) red pepper flakes. Continue cooking until garlic and flakes are browned. Add 6 cups of your chicken stock, and bring to a simmer.
  3. By this time, your vegetables should be soft. Use an immersion blender to evenly blend the vegetables and stock together until no chunks remain.*
  4. When the broth and vegetables are fully blended, add the remaining 6-cups of stock and the liquid smoke. Bring broth to a simmer. If you have any grease patches floating along the top, now is a good time to skim them off.
  5. Pat any extra grease off the sausage with a paper towel and then add to the simmering broth. Also add in your potato and tortellini. Bring back to a simmer and let cook for 12-15 minutes. Add Kale and let simmer for another 5 minutes. Soup is done when potatoes can be pierced with a fork but not fall apart. Tortellini should be al dente (slightly firm but easily gives).
Recipe Notes

* If you don’t have an immersion blender, that’s okay. I made soup for years using my counter-top blender. Before adding the first bit of broth, scrape your browned vegetables into a blender and then add enough stock to let the vegetables liquefy. Pour back into your pot and add the rest of the stock. You may have to do this in batches depending on your blender size.