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

Roasted Mushrooms with Herbed & Cheesy Quinoa

I get it, really, I do. Most people do not like mushrooms. They look weird. They have an unusual texture. I mean, they're fungus! Personally I think they're ridiculously delicious. Their meaty texture pairs well with just about everything and is a brilliant meat-free substitute, but when you roast them.....wow! Known for their umami taste, mushrooms are really quite amazing if you know what to do with them. And if you don't know what to do with them, this recipe is a great jumping off point. Roasted mushrooms. Herbs. Cheese. What's not to love? My recipe is adapted from one I found from Cookie + Kate but I hope youI'll give it a try. Let me know in the comments what you think! Roasted Mushrooms 16 ounces baby bella mushrooms 1 yellow onion 1 tablespoon extra virgin olive oil 1/4 teaspoon salt 3 sprigs thyme, leaves only One lemon, halved Herbed & Cheesy Quinoa 1 cup quinoa 2 cups water 1/2 cup parmesan cheese, grated 1/4 cup chopped parsley 1/...

Black Treacle Cookies

I feel the need to issue a disclaimer: I do not particularly like cookies. I'll pass on them every time they're offered and I thoroughly dislike making them. Until now. These black treacle cookies are quite possibly my favorite cookie, ever, and I will keep a constant supply of black treacle in my cabinets so I can make these. You're probably wondering what treacle is, right? Well, it's an extremely close relative to molasses, just a bit darker and less bitter. It's still made by refining cane sugar and comes in a few color grades. You can likely find treacle in a fancy schmancy import store like World Market, but I didn't find it in even my fanciest of grocery stores. So I bought mine on Amazon . It took a while to get here as it shipped from the UK, but I was in such a rush that I didn't pay attention to the shipping location. You can probably find it easier than I did and get it shipped faster. I will strongly urge you to either follow this recip...

Not Your Mother's Mac & Cheese

We rarely ever had that blue boxed stuff with cheese powder when I was a kid. In fact, I distinctly remember already knowing how to make a roux when I took my first Home Economics class in grade 7. When I say that we made things from scratch in my house, I mean it!! We ate good food. We ate well. But I still enjoyed that blue boxed stuff with cheese powder when I was a kid. In fact, I still kind of do! I might buy a higher end product with organic ingredients and white cheddar powder, but a good boxed mac & cheese is a guilty pleasure of mine. My tastes obviously evolved, thankfully, but when I want a really guilty pleasure, I make this grown up macaroni and cheese, cacio e pepe style. Loaded with cheese, butter, and enough cracked black pepper to make you sneeze, this is a recipe you never knew you always wanted. Adapted from a Bon Appetit recipe, I hope you'll give my dish a try! Ingredients Kosher salt 1 lb. small shell pasta 1 stick chilled unsalted butter 2 tsp. co...

Dory in the Kitchen

Search This Blog