Creamy Tortellini Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 pound Italian sausage (casing removed)

3 cloves garlic (minced)

1 medium sweet onion (diced)

2 teaspoons Italian seasoning

Kosher salt and freshly ground black pepper (to taste)

2 tablespoons all-purpose flour

4 cups chicken stock

1 (8-ounce) can tomato sauce

1 (9-ounce) package refrigerated three cheese tortellini

1/2 bunch kale (stems removed and leaves chopped)

1/3 cup heavy cream

3 tablespoons chopped fresh basil

Directions

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.

Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.

Stir in tortellini; cover and cook until tender, about 5-7 minutes.

Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.

Serve immediately.