You know those nights that it is crazy busy with kids activities it is freezing cold, rainy and generally yucky outside and you do not have the energy to make dinner? Uh yeah-most nights! Well, this is a recipe that everyone will love and it takes literally 15-17 minutes to make. It is such a comforting and hearty dish that is perfect for a cold day.
I know I have preached this before, but if you can find 10 minutes to jot down 4 dinner ideas for the week and run to the grocery store to get those ingredients it will be a breeze making dinner all week. The hardest part about dinner time is not being prepared or not having an idea of what to make. But, if you have it written down that you are having Italian Tortellini Soup for dinner on Tuesday night then you don’t have to think about it. You know that you are going to walk in the door at 6:15 and dinner will be on the table by 6:45. Use the printable weekly calendar I have made to make this easy for you!
Now back to this recipe:) Give it a try and let me know your thoughts and ideas!
Italian Tortellini Soup with Sausage and Kale
Makes about 6 servings
1 lb. mild Italian sausage, removed from casing
1 Tablespoon olive oil
1 onion, chopped
4 carrots, chopped
1 Tablespoon Italian seasoning
4 garlic cloves, minced
4 cups beef broth (1 large box)
1 (14oz.) can petite diced tomatoes
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 9oz package refrigerated cheese tortellini
1 cup kale, ribs removed and chopped roughly
1/4 cup graded Parmesan cheese
In a large stock pot heat oil over medium high heat. Add sausage in large crumbles (I break off large pieces of sausage and drop into oil). Saute until brown and cooked through-about 5 minutes.
Remove sausage to a paper towel lined plate. Drain all but 1 Tablespoon fat from pot.
Add onions, carrots and Italian seasonings to pot and cook until onions are soft, about 3 minutes. Add garlic and cook for 1 more minute.
Add beef broth, tomatoes, salt and pepper. Bring to a boil and add back the sausage.
Add the tortellini and kale and cook until the pasta is al dente (this should take about 3-4 minutes if the pasta is fresh).
Stir in the Parmesan cheese.
* If your soup is too thick from the starch of the pasta then add 1/2 cup of water or more beef broth to thin it out.
* I like to buy the bulk Italian sausage in the grocery store deli counter, but packaged sausage will work just fine.