This soup is hearty and delicious. My family loves tortellini, so any way I can find a new recipe to make it, is perfect for me, also they are finding kale to be used so much in cooking due to the health benefits is another reason why I used that ingredient. This recipe is very adaptable to making into a vegetarian dish. It is snowing here in NJ so this is on the menu for today..Enjoy!!
1 pound ground italian sausage, rolled into 1/2 of a teaspoon sized balls
2 Tablespoons olive oil
1 small onion, minced
3 garlic cloves, minced
2 large 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
2 cups chopped kale
2 cups frozen tortellini
1/4 cup fresh chopped basil
salt and pepper to taste
1. In a sauté pan brown sausage balls on low-medium heat about 5-8 minutes until cooked through, take the sausage out and place on a paper towel lined plate. Drain grease from pan.
2. In a large pot over medium-high heat add the olive oil, add the onions and cook until tender and translucent, about 4 minutes, then add the garlic and cook about 2 minutes, add in the red bell peppers, bay leaf, and red pepper flakes, then cook until soft about 3-5 minutes.
3. Stir in the broth, tomatoes, and kale, then add in the cheese tortellini and cook until tender, about 7 minutes, stir in the basil , season with salt and pepper to taste, then add the sausage balls and heat until warm. Remove the bay leaf and serve..Enjoy!!
Recipe From: twopeasandtheirpod.com