Dairy Free Tortellini Soup

Soup season is back baby, and we’re starting it off with a bang! This is a literal hug in a bowl, and the best part is it’s dairy free! Truly satisfying and makes for the perfect Sunday night dinner. This came together in about 30 minutes and it’s healthy-ish. 😉

I used kale to get some greens in but you can use spinach if that’s your preference. For the tortellini I used Kite Hill because you already know I die for their almond ricotta. Serve with a side of homemade garlic bread, and thank me later.

Here’s how you make it.

Ingredients:

• 1 lb ground Italian sausage

• 1 yellow onion diced

• 3 cloves garlic minced

• 4 cups chicken stock

• 14 oz crushed tomatoes

• 2 tablespoons tomato paste

• 1 can coconut milk

• 1 pack tortellini

• 1 bunch kale

• Salt and pepper

• Red pepper flakes
  

Instructions:

• Heat a large pot on medium heat and cook the sausage until half browned. Add the onion and garlic and cook for 5 minutes. Add the chicken stock, crushed tomatoes, and tomato paste - whisk together. Season with salt. Bring to a boil and let simmer for 15 minutes.

• Pour in the coconut milk, tortellini, and kale. Let simmer for 3 more minutes until the kale is wilted and tortellini is cooked. Season with salt, pepper, red pepper and enjoy!