Creamy Cheese-Stuffed Tortellini Soup with Italian Sausage

30 minute meal

What you'll need:

• 1 lb - Ground Italian Sausage (hot or mild)

• 1 Medium Onion, diced

• 1 tbsp - minced garlic

• 3 tbsp - flour

• 1 tsp - Basil

• 1/2 tsp - Oregano

• 1/2 tsp - Mustard Powder

• 1 tsp - Hot Sauce

• Cayenne pepper (optional) season to taste

• 1/4 tsp - Salt

• 1/4 tsp - Pepper

• 4 1/2 cups - Chicken Broth

• 1 cup - Heavy Cream

• 2 1/2 cups - Chopped Kale

• 2 cups cheese stuffed tortellini or any kind you prefer (from the refrigerated section, about 10 oz.)

• 1 pinch of Red Crushed Pepper (optional)

Instructions

1. If you're using italian sausage links, remove the sausage from the casings.

2. In a large pot or skillet, Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked all the way through, about 7-10 minutes. Drain grease from the sausage.

3. Add the minced garlic and cook for about 1 minute

4. Sprinkle in the flour and cook for 1-2 minutes, this will remove the raw flour taste.

5. Add half of the dried basil, cayenne pepper (optional), oregano, mustard powder, hot sauce, pepper. Stir to combine.

6. Add the chicken broth. Use a spatula to scrap the bottom of the pan/pot, you want all that flavor.

7. Add the heavy cream. Bring to a boil, reduce to a simmer.

8. Add in chopped kale and the tortellini and simmer for an additional 3-5 minutes.

9. Transfer soup to serving bowls, top with red crushed peppers. Serve with bread.

10. Enjoy!