Set a large stock pot over medium-high heat and add the olive oil. Once the oil is hot, add the sausage, onion and carrot. Cook, breaking up the sausage with a rubber spatula, for 6-7 minutes, until the sausage is browned and the vegetables are softened. Add the garlic, basil, oregano, thyme, salt and pepper to the pot. Saute for a minute longer, until the garlic is fragrant.
Pour the diced tomatoes and 7 cups of chicken broth into the pot. Cover and bring the broth to a boil. Once boiling, immediately reduce the heat to low so that the soup is simmering.
Simmer for 15-20 minutes, until the carrots are very soft. Remove the lid from the pot and add the chopped kale and tortellini. Stir to incorporate into the soup. Replace the lid and continue simmering for 8-9 minutes, until the tortellini is just cooked and the kale is wilted and dark green.
Stir the alfredo sauce and half of the fresh chopped parsley into the soup. Taste and adjust salt and pepper, if needed. If the soup appears too thick, add an additional cup of chicken broth. Replace the lid and allow the soup to simmer for 2-3 minutes, until fully heated through.
Serve the soup immediately, garnished with the remaining fresh chopped parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1572g)|
|Recipe Makes: 13 Servings|
|Calories from Fat: 1580 (59%)|
|Amt Per Serving||% DV|
|Total Fat 175.6g||234 %|
|Saturated Fat 66.3g||332 %|
|Monounsaturated Fat 67.9g|
|Polyunsanturated Fat 28.6g|
|Cholesterol 775.6mg||239 %|
|Sodium 1839mg||63 %|
|Potassium 3710.4mg||98 %|
|Total Carbohydrate 74.1g||22 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 72g|
|Protein 190.2g||272 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2664
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