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Serves 4
• 1 pound turkey Italian sausage, casings removed
• 1 tablespoon olive oil (optional)
• 1/2 medium onion, diced
• 1 clove garlic, minced
• 3 cups low sodium chicken broth
• 3 cups low sodium vegetable broth
• 1 bunch (8 – 10 ounces) kale, chopped
• 1 teaspoon dried basil
• 9 ounces fresh cheese tortellini
• fresh cracked pepper and kosher salt
1. In a large soup pot, cook sausage over medium heat until browned, using a spoon to break the sausage into bite size pieces. Once browned transfer to a plate and set aside.
2. Reserve 1 tablespoon of pan drippings, if there isn’t enough pan drippings add 1 tablespoon olive oil. To the pan drippings add onion and garlic, cook 5 minutes or until onion is softened.
3. Return sausage to pan. Pour in chicken and vegetable broth. Stir in kale and basil. Cook for 10 – 15 minutes or until kale is wilted.
4. After kale has wilted, stir in tortellini and cook for 5 minutes or until the tortellini is soft and warmed through. Season to taste with salt and pepper.
5. Ladle into soup bowls. Serve hot.
• 1 pound turkey Italian sausage, casings removed
• 1 tablespoon olive oil (optional)
• 1/2 medium onion, diced
• 1 clove garlic, minced
• 3 cups low sodium chicken broth
• 3 cups low sodium vegetable broth
• 1 bunch (8 – 10 ounces) kale, chopped
• 1 teaspoon dried basil
• 9 ounces fresh cheese tortellini
• fresh cracked pepper and kosher salt
1. In a large soup pot, cook sausage over medium heat until browned, using a spoon to break the sausage into bite size pieces. Once browned transfer to a plate and set aside.
2. Reserve 1 tablespoon of pan drippings, if there isn’t enough pan drippings add 1 tablespoon olive oil. To the pan drippings add onion and garlic, cook 5 minutes or until onion is softened.
3. Return sausage to pan. Pour in chicken and vegetable broth. Stir in kale and basil. Cook for 10 – 15 minutes or until kale is wilted.
4. After kale has wilted, stir in tortellini and cook for 5 minutes or until the tortellini is soft and warmed through. Season to taste with salt and pepper.
5. Ladle into soup bowls. Serve hot.
