Tortellini Soup
Ingredients
- 1 lb bulk Italian sausage
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 28- oz can crushed tomatoes
- 1 quart chicken broth
- 1 9-10 oz package cheese tortellini , (from the refrigerated aisle)
- 3-4 stems kale, about 1/2 bunch, stemmed and roughly chopped
- 1/2 cup heavy cream
- salt and pepper, to taste
- Parmesan cheese, to garnish
- Italian parsley, chopped, to garnish
Instructions
- In a large soup pot or Dutch oven, brown and crumble the sausage over medium heat. Add the onion, celery and carrots and sauté for 3-4 minutes to soften the vegetables. Add the garlic and Italian seasoning and cook for an additional minute, stirring continuously. Add the tomatoes and broth and simmer for 10-15 minutes. Add the tortellini and kale and simmer until tender, about 5 minutes. Finish with the heavy cream and season with salt and pepper, if needed.