Tortellini Zuppa Toscana

I typed this whole thing up and then accidentally deleted it so heres the intro: this soup rocks.

Time: 20-30 minutes

Makes: 2 bowls of soup

You'll need:

• 2 tablespoons butter or olive oil

• 5 0z tortellini

• 2 hot Italian sausages

• 1/4 cup diced onion

• 2 garlic cloves (diced)

• 3 tablespoons tomato paste

• 3 cups chicken or vegetable broth

• 1 cup chopped baby kale

• 3/4 cup heavy cream

• 1/3 cup chopped basil

• salt + pepper to taste

• 1 teaspoon Italian seasoning

Instructions:

1. Melt 1 tablespoon of butter in a soup pot or cocotte over medium low heat. Slice the sausage links into bite size slices then add them into the pot and cook until both sides are slightly browned, remove and set aside.

2. Add the 2nd tablespoon of butter or oil and the onion. Once the onion is translucent, add in the garlic. Once the garlic is fragrant (less of a bite) add in the tomato paste and stir to mix. Let the tomato paste warm up. Mix in the Italian seasoning + salt + pepper + red pepper flakes. If anything is sticking, deglaze the pot with a splash of broth or water then turn down the heat a bit.

3. Add in the broth and bring it to a low boil. Add in the kale and stir. Gently add in the tortellini and let it cook for 5 minutes. Then mix in the cream and basil. Reduce to a low simmer, add back the sausage, cover and let simmer for 5-10 minutes.

4. Taste & adjust spices accordingly. Split into two bowls, top with extra pepper + red pepper flakes + fresh basil + shredded parmesan.