• Jessica Brown

TORTELLINI AND SAUSAGE SOUP


I'm so cold. It's been a long time since I've experienced a winter like the ones I dug myself out of as a kid and I needed something warm and comforting. This soup is 100% that. The kale, which I generally find an overly assertive vegetable for soup, adds complexity without making it feel healthy. Not that healthy is bad, but this soup feels decadent and who wants to ruin that vibe?


Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.Source recipe: The Modern Proper

INGREDIENTS:


1 pound mild Italian Sausage, ground

1 Onion, minced

6 Garlic cloves, minced

2 Tablespoons Tomato Paste

4 cups Chicken Stock

2 (14 ounce can) Petite Cut Tomatoes

1 teaspoon Salt

1 bunch Kale, stems removed and torn

1 (10 ounce bag) Tortellini, fresh (not dried)

½ - 1 cup Heavy Cream


Toppings:

Parmesan Cheese

Red Pepper Flakes

DIRECTIONS:


In a large frying pan, brown 1 lb. mild Italian Sausage. Meanwhile, mince 1 Onion and 6 cloves Garlic. Add the Onions and Garlic to a stock pot with 2 Tbs. Sausage grease and heat over medium-high, until the Onions are soft and translucent. When the Sausage is browned, add to stock pot. Reserve fat in pan.


Add 2 Tbs. Tomato Paste and stir to coat Sausage and Onions. Cook for 30 seconds until fragrant, while stirring gently. Add 4 cups Chicken Stock and 2 can Petite Cut Tomatoes. Bring to a boil. Add 1 tsp Salt and reduce heat. Simmer for 15 minutes.


Remove stems and tear 1 bunch of Kale into bite size pieces. Heat frying pan to medium and toss Kale in reserved Sausage fat until very slightly wilted. Remove from fat and add to stock pot. Add Tortellini and ½ cup Heavy Cream (or more to taste) and let simmer for 3 - 5 minutes until the Tortellini is tender.


Serve with Parmesan Cheese and Red Pepper Flakes if desired.


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