Creamy Tortellini Soup
This soup is super creamy, loaded with tortellini, sausage, and kale, super flavourful and so delicious. Plus it is low FODMAP, gluten-free and tummy-friendly.
Ingredients
- 2 tablespoon garlic infused olive oil
- 500 g pork sausege
- 1 leek (only the green parts) diced
- 1 large carrot (peeled and diced)
- ½ bunch kale (stems removed and leaves chopped)
- 2 teaspoon Italian seasoning *(see FODMAP tips in the article above)
- 1 can tomato paste (170 g)
- 120 ml dry white wine ½ cup
- 2 tablespoon gum free gluten-free flour * read "what kind of flour to use" in the article above
- 950 ml low fodmap chicken stock* 4 cups *(see FODMAP tips in the article above)
- 250 g gluten-free tortellini
- 80 ml lactose free heavy cream (⅓ cup)
Instructions
- Heat garlic infused olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.
- When sausage is mostly browned, add green parts the leek and carrot, sauté for 5 minutes or until the vegetables are soft.
- Stir in the italian seasoning , and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent it from burning.
- Add wine and let it cook out for a few minutes. Stir the flour into the sausage and cook for 1 minute. It’ll be sticky and dry. Gradually add in the chicken broth, stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes.
- Add the cream, then bring it to a low simmer. Add the tortellini and kale. Cook just until tortellini is al dente, per package directions. Serve with fresh parsley and Parmesan.
- Enjoy :)