Ina Garten Tortellini Soup (Print Version)
# Ingredients:
01 -
1 medium-sized sweet onion, chopped.
02 -
1 (9-ounce) pack of cheese tortellini from the fridge section.
03 -
4 cups of chicken broth.
04 -
3 garlic cloves, finely chopped.
05 -
1 tablespoon of olive oil.
06 -
1/3 cup of heavy whipping cream.
07 -
2 teaspoons of Italian blend seasoning.
08 -
1 pound of Italian sausage, casings off.
09 -
A pinch of kosher salt and cracked black pepper.
10 -
1 (8-ounce) can of plain tomato sauce.
11 -
2 tablespoons of regular flour.
12 -
3 tablespoons of fresh basil, minced.
13 -
Half a bunch of kale, stems discarded, and leaves chopped.
# Instructions:
01 -
Warm up the oil in a pot on medium heat. Cook sausage for about 3-5 minutes, mashing it up as it browns. Remove extra grease.
02 -
Toss in the onion, garlic, and seasoning mix. Sauté for a couple of minutes until the onion softens. Add some pepper and salt to taste.
03 -
Stir in the flour and cook, whisking, until it just starts to turn light brown. Around 1 minute should do it.
04 -
Pour in both the chicken broth and tomato sauce. Turn up the heat to get it boiling, then lower it to a simmer. Let it cook about 10 minutes to thicken a bit.
05 -
Add in the tortellini, cover the pot, and let it cook for 5-7 minutes or until the pasta is nice and tender.
06 -
Mix in the kale, cooking for another minute or so until the leaves soften. Add the cream and basil, and warm it through for a final minute. Adjust seasoning if needed.
# Notes:
01 -
Pick a high-quality Italian sausage for better flavor.
02 -
Tortellini is best when not overcooked.
03 -
Consider topping with Parmesan or a drizzle of olive oil.