• Ashleigh Byrne

Cozy Up With Some Tortellini Soup



We could all use some comfort this week and a one pot masterpiece of Tortellini Soup will do the trick. This recipe comes from two of my favorite food bloggers, Holly and Natalie of The Modern Proper.

This soup dish is so easy, I'm serious! The kids love it and it will probably last for two meals. It calls for heavy cream, but I just put in a splash of half and half. Also, don't forget some crusty bread for dipping.

I make some roasted broccoli to go along with it. Roast at 425, drizzle some Olive Oil, and a few sprinkles of sea salt + freshly cracked black pepper. Add some lemon slices with it and roast for about 15 minutes.

Ingredients:

  • 1 lb of Mild Italian sausage, ground

  • 1 onion, minced

  • 6 garlic cloves, minced

  • 1 quart of chicken stock

  • 1 14 oz can of crushed tomatoes

  • 2 tbsp of tomato paste

  • 1 tsp of salt

  • 1 bunch of kale, stems removed

  • 1 10oz bag of tortellini, fresh or frozen (not dried)

  • 1 cup of heavy cream, or really just a splash (I use half/half or whole milk)

  • Parmesan cheese (optional)

  • 1/4 tsp of red pepper flakes (optional)

Directions:

  1. Heat a large soup pot over medium-high heat.

  2. Add the sausage, onions and garlic to the pot and and sauté until the onions are soft an translucent, about 5 minutes. (Drain off any excessive fat.)

  3. Add the chicken stock, crushed tomatoes and tomato paste. Whisk until tomato paste is fully incorporated.

  4. Bring to a boil, season with salt then simmer for 15 minutes.

  5. Add the kale, tortellini and heavy cream.

  6. Simmer for 3-5 minutes until the kale is wilted and the pasta is tender.


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