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CREAMY TORTELLINI SOUP

CREAMY TORTELLINI SOUP

I wish I were joking. Today it was 69° F. In LA, How will Butters & I survive the Windy City?

Butters and I have a lot of parkas, electric blankets, and other winter gear. Guys, I’m not sure. We Californians are in for a rocky winter.

I know that you should eat as much creamy Tortellini Soup as possible until the Polar Vortex passes.

All the crusty bread is needed to soak up this creamy goodness.

And the wine. You can also warm up with wine, right?

Ingredients

Olive oil one tablespoon

Casing removed from 1 pound Italian sausage

Three cloves garlic, minced

One medium sweet onion, diced

Use two teaspoons of Italian seasoning

To taste, add Kosher Salt and freshly ground Black Pepper

2 Tablespoons of all-purpose flour

4 cups chicken stock

8-ounce can of tomato sauce

One package of three cheese tortellini, 9 ounces.

Remove stems and chop leaves from 1/2 bunch of kale

Heavy cream, 1/3 cup

Fresh basil, three tablespoons

Instructions

Over medium heat, heat olive oil in a large Dutch oven or stockpot. Add Italian sausage, and cook for 3-5 minutes. Crumble the sausage while cooking. Drain excess fat.

Add garlic, onion, and Italian seasoning. Stir frequently until onions are translucent (about 2-3 minutes). Season with salt and pepper to taste.

Stir in flour for about 1 minute until it is lightly browned.

Whisk in the tomato sauce and chicken stock gradually. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 10 minutes.

Stir in the tortellini. Cover and cook for about 5 to 7 minutes or until tender.

Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil, and heat through. Season with salt and pepper to taste.

Serve immediately

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