I wanted a bowl of soup with Italian sausage and cheese tortellini so I essentially made Zuppa Toscana and substituted the potatoes for cheese tortellini. This turned out really good. Cheese tortellini and Italian sausage go really good together.
Italian Sausage Cheese Tortellini Soup
Printer Friendly Version
14, 1 cup servings 5 WW points per servings
1 lb. Perdue Sweet Italian Turkey Sausage Links
1 1/2 ts. red pepper flakes
1 large onion, diced
2 Tb. real bacon bits or turkey bacon
2 ts. minced garlic
10 cups water
5 chicken bouillon cubes, low sodium
1 cup heavy cream
2 cups whole wheat cheese tortellini
1/4 bunch kale, chopped
Take each sausage link and remove the casing. Discard casings and place the loose sausage, onions, garlic, and bacon bits into a skillet. Cook the sausage mixture, breaking up the sausage as it cooks, until the sausage is cooked through. Drain the meat mixture.
Place in a dutch oven. Add the 10 cups water and 5 chicken bouillon cubes. Bring to gentle boil. Add the wheat cheese tortellini and cook for 7 minutes. In the last 3 minutes of cooking the tortellini add the kale and heavy cream. Serve with garlic bread sticks.