It's been very foggy here lately, the kind of fog that doesn't burn off, we don't see the sun, the damp just permeates a person. Perfect soup weather. After the above-mentioned mishaps I was almost afraid to attempt making soup. Third time is the charm, I guess, as this soup was pretty good.
I found the recipe on Taste of Home. I modified it by adding carrots and eliminating the water called for. I used bulk Italian sausage instead of links and didn't add the extra olive oil the original recipe calls for. The original recipe is here. I think a can of crushed tomatoes would be a nice addition, next time I will try that.
The soup is full of all sorts of good-for-you-things such as carrots, kale, beans. Don't be afraid to try the fennel, it cooks to a mild flavor.
|Once everything is prepped, making the soup is very quick.|
Cheese Tortellini and Kale Soup
3/4 pound mild Italian sausage
1 medium onion, finely chopped
1 cup chopped fennel bulb
4 garlic cloves, minced
2 carrots, peeled and sliced
1 1/2 teaspoons minced fresh thyme
1/2 teaspoon crushed red pepper flakes
2 cartons (32 oz. each) reduced-sodium chicken broth
4 cups chopped fresh kale
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 package (9 oz.) refrigerated cheese tortellini
In a large saucepan, cook the sausage, onion, fennel, garlic, carrots, thyme and pepper flakes until sausage is no longer pink; drain. Add broth; bring to a boil. Boil 5 minutes.
Stir in kale and beans; return to a boil. Reduce heat; simmer, uncovered, until kale is tender. Add tortellini; simmer, uncovered, for 7-9 minutes until tender.
Season with salt and pepper.