Tortellini Soup

Tortellini Soup

This is a super easy and delicious recipe for a hearty soup. Now some of you may be thinking I'm out of my mind posting a soup recipe in the middle of a Seattle "heat wave." Truth be told, I made this in March and just now got around to posting!

Brown up your sausage (I used chicken sausage and pulled it out of the casing).

Prep your kale by removing the ribs.

Once the sausage is browned, remove it from the pan and throw in your onion.

See those browned bits? That is FLAVOR baby! We are building layers of yummy flavor.

Once the onions have softened, add in your chicken broth and stir well. This will deglaze the pan and bring up all those tasty flavors from the pan.

Now add in your white beans (I used canned, but you can certainly soak and boil dry beans).

Next goes in one can of diced tomatoes.

And the rest of your chicken broth. Salt & pepper to taste, and add some dried basil.

Here I added a bag of frozen tortellini. Give it a good stir.

While the soup is coming back up to temp from adding the frozen pasta, chop up your kale.

It looks like a lot when you add it to the pot, but it will wilt down and fit.

Give everything a good stir to incorporate all of the fantastic flavors and let it simmer for another 15-20 minutes to cook the kale. I keep the lid on but cracked. Check your seasoning again, and adjust as necessary. A pinch of red pepper flake would be a good addition as well.

Serve with a nice crusty bread and enjoy!

Tortellini Soup
olive oil to coat your pan
1 lb. Italian sausage
1 med. onion, chopped
1 qt. chicken broth (I prefer low sodium)
1 can white beans
1 can diced tomatoes
1 bag frozen tortellini
1 bunch kale
salt, pepper, basil to taste
a pinch of red pepper flakes if you are feeling feisty