Creamy Tortellini Soup
Warm a few dashes of EVOO in your Dutch oven, then add 1 lb of Italian sausage. (I used mild).
1
For even cooking chop up the meat. Let brown.
2
Using a garlic press - mince 2 cloves of garlic. Add 1 medium sweet onion, diced. Allow to cook for 2-4 min until onions are transparent.
3
Whisk in 2 TBSP all purpose flour and let brown for 2 minutes. Until thick.
4
Add in 32 Oz chicken stock.
5
Then add 8 ounce tomato sauce and bring to a simmer.
6
Once at a simmer, add 9 Oz of refrigerated cheese tortellini. Cook for 6-8 min.
7
Once the tortellini has cooked add 4 cups of kale. Cool until wilted, about 2-4 min.
8
After the kale is wilted add 1/3 heavy cream and mix in.
9
Finish with 3 TBPS fresh chopped basil. Allow to cook for 1 min and remove from heat and serve immediately.
10
Enjoy with crusty bread.
11
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1 Garlic Clove, Pressed
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