When Jon got home from work today he said that his throat had hurt him most of the day and that he was chilly. I took his temperature and it was 101 degrees so I knew some soup was in order. He loves tortellini soups so I thought I would try a new one from Two Peas and their Pod. I changed it around a little bit to suit us and it was delicious.
What you need:
1 lb. Italian Sausage links, casing removed and cut into 1/4″ rounds
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1/8 teaspoon red pepper flakes
2 cups beef broth
6 cups chicken broth
28 oz can diced tomatoes
4 cups chopped kale
20oz. fresh cheese tortellini
Salt and black pepper, to taste
1. In a large skillet, brown sausage until cooked through. This will take about 7-10 minutes. Drain off the grease and place the sausage balls on a cooling rack over a sheet tray for any additional grease to drain.
2. In a large pot, heat the olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers and red pepper flakes. Cook until peppers are soft, about 3 minutes.
3. Stir in the broth and tomatoes and bring to a boil. Add the kale and cheese tortellini and cook until tortellini is tender, 8-10 minutes. Season with salt and pepper, to taste. Stir in the mini sausage balls and heat until warm. Serve with freshly grated Parmesan cheese.
This was a hearty soup but it was still light enough to be a good summertime soup and there were lots of leftovers for lunches! It is most definitely one I will be making again!