Peanuts' tortellini sausage soup

Ingredients

2 tablespoons extra-virgin olive oil

1 lb Italian sausage (mild or spicy, no casings)

1 medium yellow onion (diced)

2 medium carrots (chopped)

1 fennel bulb (diced)

1 rib celery (finely chopped)

½ teaspoon sea salt (plus more to taste)

Freshly ground black pepper

1½ teaspoons Italian seasoning

2 teaspoons balsamic vinegar

2 garlic cloves (minced)

1 (28-ounce) can diced tomatoes

1 cup tomato sauce

3 cups vegetable or low-sodium chicken broth

1 tablespoon fresh thyme leaves

¼ to ½ teaspoon red pepper flakes

9 to 12 ounces fresh cheese tortellini (or vegan tortellini)

5 cups torn kale

½ cup chopped fresh parsley or basil for garnish

Directions

Cook the sausage: In a large pot, heat the olive oil over medium-high heat. Add the Italian sausage and cook until browned. Don't drain any excess fat - it will cook everything else in the pot.

Cook the vegetables: Add the diced onion, carrots, fennel, and celery to the pot with the sausage. Season with ½ teaspoon of salt, a few grinds of pepper, and the Italian seasoning. Stir and cook until the vegetables begin to soften, about 8 minutes.

Add seasonings and liquids: Stir in the balsamic vinegar, garlic, diced tomatoes, tomato sauce, vegetable or chicken broth, thyme, and red pepper flakes. Bring the soup to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 15-20 minutes until the vegetables are tender.

Cook tortellini and spinarch: While the soup simmers, cook the tortellini in a pot of salted boiling water according to package directions until al dente. Drain the tortellini.

Combine: Add the tortellini and torn kale to the soup. Stir and let simmer for another 2-3 minutes until the kale wilts and the tortellini is heated through.

Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the soup in bowls, garnishing with fresh parsley or basil.

Notes

Use baby spinach instead of kale