1 lb. Italian sausage, casings removed
1 large onion, chopped
3 cloves garlic, minced
Freshly ground black pepper
6 cup chicken stock
4 cup water
1 bunch curly kale, leaves stripped and chopped
1 cup. heavy cream
20oz fresh Tortellini (or dry if you can’t get fresh)
Parmesan, for serving
1 In a large stock pot brown and crumble your Italian sausage until the pink is just cooked out. Remove the sausage from the pot and set it aside on a plate with a paper towel on it. Leave some of your drippings in the pot, but remove the rest.
2 Chop your Onion. Add the chopped onion to the pot with the drippings and sauté over med low heat for about 5 min or until the onion is translucent. Add your minced garlic and sauté for 2 more min.
3 Return the Italian sausage, add your stock and water to the pot and bring to a boil.
4 If you have never prepared Kale before there are a few steps. First you must wash each stalk of Kale thoroughly. Kale is grown is sandy regions and often sand will stick to the curly leaves. After the leaves are washed, cut the stalk out of each leaf. Then bunch together all your kale leaves. Push them down and holding them tightly, slice them into strips. The a rough chop to reduce the size abit more. Add your chopped kale to the boiling pot and reduce to simmer for about 30min. When cooked the kale should be bright green and soft (but still firm). Now is a good time to taste and season your soup.
5 Add your Tortellini and cook according to the package -2 min.
6 Add your heavy cream, taste and season again if needed, and serve. I like to add a few dashes of Parmesan to my bowl.
My kids love this soup and frequently ask for it. Give it a try, I think it’s easy to make and delish.