Ingredients
Scale
- 16 oz hot italian sausage
- 1 white onion
- head of garlic
- 10 oz package fresh refrigerated tortellini
- 28 oz can crushed tomatoes (i used fire roasted)
- 1 quart chicken broth
- parmesean cheese
- fresh basil
- fresh parsley
- fresh thyme
- 1/4 cup heavy cream
- 2 cups shredded kale or spinach
Instructions
- brown sausage on the stovetop in a dutch oven for about 8-10 minutes – while that cooks chop onion and garlic.
- remove the meat from the dutch oven and set aside, sautéing onions and garlic in the fat.
- once the onions have cooked down a bit, add in a pinch of salt, chopped basil, parlsey, and thyme. about a tablespoon of each herb. stir for about a minute.
- add can of tomatoes and whole carton of broth and bring to a boil.
- one the soup is simmering, add in fresh tortellini and set a timer for 5 minutes.
- add heavy cream and kale, stirring until mixed. the kale will wilt in a few minutes so add it closer to when you eat.
- ladle into bowls for serving topped with fresh grated parmesan and more fresh basil if desired.
Notes
- in place of heavy cream — you can use cream cheese, whole milk, or half and half.
- if you don’t like spicy pick up mild italian sausage instead!
- fresh herbs aren’t necessary but definitely pack a punch of flavor. dried work just as well!
- i prefer kale in a hearty recipe like this to balance out the fat and flavor but spinach does work – it just doesn’t hold as well as kale