Sunday, December 8, 2013

Cheese Tortellini And Sausage Soup

1 tablespoon olive oil
1 pound Italian sausage (mild or spicy)
1-2 cloves garlic minced
2 teaspoons red pepper flakes (if using spicy sausage, you may want to use less)
1 teaspoon onion powder (I have picky eaters, but you could use 1/2 onion diced)
1 tablespoon oregano
1 tablespoon parsley flakes
4 cups chicken broth (or 4 cups of water plus 6 chicken bullion cubes)
1 cup heavy whipping cream (could sub milk or half & half for a thinner base)
1 bag frozen cheese tortellini (mine was 19 oz.)
2 cups kale (chopped)
Salt and pepper to taste (I like white pepper, but black pepper is fine)

In a large saucepan add the olive oil, garlic, red pepper flakes, onion powder and sausage. Brown the sausage completely, then drain and return to pot. Add oregano, parsley flakes, broth and cream. Simmer for about 10 minutes, but do not let it come to a full boil. Add tortellini, kale, salt and pepper. Simmer for 3-5 minutes (until tortellini is done).


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