Italian Sausage Tortellini Soup

By MJH

Ingredients

• 1 lb. Italian Sausage, rolled into 1/4 teaspoon size balls
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 red bell peppers, diced
• 1 bay leaf
• 1/8 teaspoon red pepper flakes
• 8 cups vegetable or chicken broth
• 2 (15 ounce) cans diced tomatoes
• 1 1/2 cups chopped kale
• 2 cups cheese tortellini (fresh or frozen)
• 1/4 cup chopped fresh basil
• Salt and black pepper, to taste

Details

Adapted from twopeasandtheirpod.com

Preparation

Step 1

In a large skillet, brown the mini sausage balls until cooked through.

This will take about 5-7 minutes.

Drain off the grease and place the sausage balls on a plate lined with paper towels.

In a large pot, heat the olive oil over medium high heat.

Add the onion and cook until tender, 3-4 minutes.

Stir in the garlic and cook for 2 minutes. Stir in the red peppers, bay leaf, and red pepper flakes.

Cook until peppers are soft, about 3 minutes.

Stir in the broth, tomatoes, and kale.

Add the cheese tortellini and cook until tortellini is tender, 7-8 minutes.

Stir in the fresh basil and season with salt and pepper, to taste.

Stir in the mini sausage balls and heat until warm.

Remove the bay leaf and serve.

Note-you can make this soup vegetarian by using vegetable broth and omitting the sausage. This soup recipe is very adaptable!