Tomato Tortellini Soup with Sausage
Serves 6
Ingredients:
1 yellow onion, diced
1 shallot, diced
4-5 cloves garlic, diced
2 tsp kosher salt
1/2 black pepper
1 1/2 lb Italian sausage
5 heirloom carrots, peeled and diced
1/2 Tbsp dried basil
1/2 Tbsp dried oregano
1 tsp onion powder
1 tsp garlic powder
8 cups chicken broth
28 oz crushed tomatoes
28 oz diced tomatoes
2-10 oz packages cheese tortellini (the fresh pasta in the refrigerated case at the grocery store)
5.2 oz Boursin cheese (I like shallot & chives flavor), can also use 1/2 block cream cheese
2 cups fresh kale, torn into small pieces
Directions:
Heat large stockpot to high. Add oil, onions and shallot, sautéing 4-5 minutes. Turn down to medium high and add garlic, salt and pepper. Cook 2-3 more minutes until lightly golden brown.
Add Italian sausage and break up with wooden spoon. Cook until lightly browned, stirring frequently. Add carrots and cook 3-4 more minutes, allowing carrots to start to cook. Add herbs, broth and both kinds of tomatoes. Stir well. Bring to a boil.
Once boiling, turn heat down to low. Cook 10-15 minutes on low. Add tortellini and kale. Turn off heat. Cover and let sit in warm pot for 3 minutes. Be careful to not overcook. Stir in block of Boursin, using wooden spoon to break up. Once cheese has melted into mixture, serve.
Note, if you have picky eaters at home who might not like kale, you can substitute fresh spinach or leave it out all together.