Creamy Tortellini Soup

READY IN: 30mins

INGREDIENTS

  • 1tablespoonolive oil
  • 1lbItalian sausage, casing removed
  • 3garlic cloves, minced
  • 1mediumsweet onion, diced
  • 2teaspoonsitalian seasoning
  • kosher salt, to taste
  • fresh ground black pepper, to taste
  • 2tablespoonsall-purpose flour
  • 4cupschicken stock
  • 8ouncestomato sauce
  • 9ouncescheese tortellini
  • 12 bunchkale
  • 13 cupheavy cream
  • 3tablespoons chopped fresh basil
  • NUTRITION INFO

    Serving Size: 1 (372) g

    Servings Per Recipe:4

    Calories: 825.6

    Calories from Fat 446 g 54 %

    Total Fat 49.6 g 76 %

    Saturated Fat 19.1 g 95 %

    Cholesterol 125.8 mg 41 %

    Sodium 2425.6 mg 101 %

    Total Carbohydrate55.7 g 18 %

    Dietary Fiber 3.3 g 13 %

    Sugars 9 g 36 %

    Protein 39.2 g 78 %

    DIRECTIONS

  • Heat olive oil in a large stockpot or Dutch oven over medium heat.
  • Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks.Drain excess fat.
  • Stir in garlic, onion, and Italian seasoning.Cook , stirring frequently until onions have become translucent, about 2 to 3 minutes.Season with salt and pepper to taste.
  • Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in chicken stock and tomato sauce.Bring to a boil and reduce heat and simmer, stirring occasionally, until reduced and slightly thickened (about 10 minutes).
  • Stir in tortellini.Cover and cook until tender, about 5 to 7 minutes.
  • Stir in kale until wilted, about 1 to 2 minutes.Stir in heavy cream and basil until heated through, about 1 minute.Season with salt and pepper to taste.
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