Tuscan Kale Soup with Sausage and Tortellini

Tortellini Soup with Italian Sausage and Kale

That review came from one of the pickiest eaters I know.

Though I love nearly everything that I make, I often tire of leftovers after a day or so, so the day after I made this soup, I brought in a container of it to work. Debra remarked that she was really cold and asked if I had anything to warm her up. My Mary Poppins office is usually full of cold medicine, OTC pain relievers, vitamin c, various condiments, and antacids, but I also have a drawer full of blankets and heating pads. When she didn't want one of those to warm her, I offered her some soup at lunch. Then someone from HR wanted some. Then two other colleagues. Needless to say, there are no leftovers for me to trudge through.

I must admit that I'm a little sad not to have some for dinner tonight..... Oh well, I guess I'll just make more! Here's everything you'll need to join me in making the best soup you'll ever have:

Ingredients

1 pound Italian sausage, ground

1 onion, chopped

6 garlic cloves, minced

1 quart chicken stock

14 ounce can crushed tomatoes

2 tablespoons tomato paste

1 bunch kale, stems removed

10 ounce package of fresh tortellini (not dried)

1 cup heavy cream

Salt to taste

Chili pepper flakes, to taste

Parmesan cheese for garnish

Directions

1. Heat a large soup pot over medium-high heat.

2. Add the sausage, onions and garlic to the pot and sauté until the onions are soft and translucent, about 5 minutes. If you’re being really healthy, drain off excess fat once cooked. If not, keep it and it’ll make your soup more flavorful.

3. Add the chicken stock, tomatoes, and tomato paste. Whisk until tomato paste is fully incorporated.

4. Bring to a boil, then decrease temperature to maintain a simmer for 15 minutes.

5. Add kale, tortellini, and cream.

6. Simmer for 3-5 minutes or until the kale is slightly wilted and the pasta is tender.

7. Season with salt and chili pepper flakes for a little extra heat.

8. Garnish with parmesan cheese.

Recipe and photo from the amazingly talented The Modern Proper.

Comments

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