Cheese Tortellini Soup with Turkey Italian Sausage and Kale
Servings 8
Equipment
- Dutch oven
Ingredients
- 2 tsp olive oil
- 5 links of turkey Italian sausage removed from casings, and formed into tiny meatballs
- 3 cloves of garlic minced
- 8 cups of homemade chicken broth or store-bought works too
- 1 package of cheese tortellini
- 2 cups of fresh kale chopped
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Remove the turkey Italian sausage from its casings and form it into tiny meatballs.
- Place the meatballs into the HOT Dutch oven and cook for 5 minutes or until golden brown on all sides.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth, then bring to a slight boil.
- Add the cheese tortellini and chopped kale and cook for 5-7 minutes, or until the pasta has cooked through. Taste the soup and season with sea salt and freshly cracked pepper, if needed, to taste.
- Ladle the soup into bowls and serve. Enjoy.