This simple 30-minute creamy tortelloni soup has already been on heavy rotation over here. And I have a sneaky suspicion that once you try it, it’ll be on heavy rotation at your house, too!
If you've never tried gluten-free pasta, don't be afraid of it. This is the perfect recipe to dip your toe in the gluten-free pasta water! But please don't dip your actual toe in the pasta water, ok?!
Dairy-free Greek yogurt is my staple swap for heavy cream and sour cream. When it's mixed in with something like a soup, you cannot tell AT ALL that it isn't heavy cream. Big win!
*Don't forget we get 20% off with code JAYME at www.kettleandfire.com!
1 Tbsp avocado oil
1 lb Italian sausage, browned (I use spicy)
1 small white onion, diced
3 cloves garlic, minced
2 tsp Italian seasoning
2 Tbsp arrowroot flour/powder
4 cups chicken or beef bone broth (I use Kettle & Fire)
1 15 oz can organic tomato sauce
1 9 oz package refrigerated gluten-free cheese tortelloni (I used Taste Republic)
1/2 bunch kale, rinsed/stemmed/roughly chopped
1/3 cup dairy-free Greek yogurt (I use Kitehill)
3 Tbsp fresh basil, chopped
Sea salt, to taste
Black pepper, to taste
Red pepper flakes, to taste
HOW TO MAKE
-In a Dutch oven (at least 5.5-quarts) or large stockpot, heat avocado oil over medium heat, and brown sausage.
-Once browned, add in garlic, onion, and Italian seasoning. Stirring frequently, cook until onions are translucent (about 5 mins).
-Whisk in arrowroot until meat is coated (about 1 min).
-Whisk in bone broth and tomato sauce.
-Bring to a boil, then reduce to low simmer for 10 mins., stirring occasionally.
-Raise heat up to medium.
-Add in tortelloni, and stir to mix. Then cover, and cook for 4-5 mins.
-Stir in kale, and cook until wilted (about 1-2 mins).
-Stir in dairy-free Greek yogurt and basil until heated through (about 2-3 mins).
-Add salt, black pepper, and red pepper flakes to taste.