Tortellini Soup with Sausage and kale

By duckieq

Ingredients

• 1 pound ground sweet Italian sausage
• 1 onion, diced
• 2 stalks celery, diced
• 4 cloves garlic, pressed or minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup sherry or dry white wine
• 2 carrots, diced
• 1 15-ounce can diced tomatoes
• 8 cups chicken stock
• 1 teaspoon McCormick Basil Herb Grinder
• 1 teaspoon McCormick Oregano Herb Grinder
• 1/2 teaspoon McCormick Parsley Herb Grinder
• 3 cups chopped lacinato (dinosaur) kale, veins removed
• 1 pound fresh 3-cheese tortellini
• Grated Parmesan cheese for garnish

Preparation

Step 1

Preheat a large skillet or the insert on medium high or of a slow cooker with a browning function such as the Instant Pot on high. Add the sausage and cook stirring occasionally until browned. Add the onion and celery and cook for 3-4 minutes then stir in the minced garlic, season with the kosher salt and freshly ground black pepper and cook for another 2-3 minutes. Add the sherry or white wine and scrape up any fond or bits on the bottom of the pan, cooking until it evaporates.
If cooking in a skillet, transfer the sausage and vegetables to the insert of the slow cooker. Add the carrots, diced tomatoes, and chicken broth. Grind in the basil, oregano and parsley and stir. Cover with the lid and set the cooker to low and cook for 3 hours.
Add the tortellini and the kale to the slow cooker and cook for 30 minutes.
Ladle into bowls and sprinkle with parmesan cheese.