Tuscan Tortellini Soup
View original ↗
Lexi's Clean Kitchen · by Lexi★ 5.0 (1)

Tuscan Tortellini Soup

NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 38%
CARBS 49G51% OF CAL
9G FIBER0G ADDED12G INTRINSIC28G OTHER12G TOTAL SUGAR
FAT 13G32% OF CAL
3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty one-pot soup with Italian chicken sausage, chickpeas, tender tortellini, and kale in a rich tomato-balsamic broth. Tuscan flavors with bright lemon and fresh herbs make it comforting yet light.

mainitaliansoupchickengluten free
View the full recipe on Lexi's Clean Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons olive oil (divided)
  • ½ yellow or white onion (chopped)
  • 2 celery stalks (chopped)
  • 1 carrot (chopped)
  • 8 garlic cloves (minced)
  • 2 Italian chicken sausages (casings removed)
  • 4 cups chicken broth
  • ¼ teaspoon dried rosemary
  • ½ teaspoon dried parsley
  • ½ teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 14.5-ounce can chickpeas, rinsed and drained
  • 2 14.5-ounce cans crushed tomatoes (undrained)
  • 1 bay leaf
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon red pepper flakes (optional, for heat)
  • Juice of ½ lemon
  • 1 8-ounce package refrigerated tortellini (gluten-free or not!)
  • 2 cups chopped kale (stems removed)
  • Optional: Parmesan cheese (for serving)
  • Optional: Extra balsamic vinegar (for serving)
PREP
15M
SODIUM
1632MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.