Creamy Tortellini Soup
Ingredients
- 1 pound spicy Italian sausage casing removed
- 3 cloves of organic garlic minced
- 1 medium red onion finely chopped
- 1 t basil
- 2 t Italian seasoning
- Salt and Pepper to taste
- 4 cups organic chicken bone broth
- 1 8- ounce can crushed tomatoes
- 1 9- ounce package fresh tortellini
- 1 ½ cups kale stems removed, and leaves chopped
- ¾ cup plain Greek yogurt
- 3 T fresh basil chopped
- 1 cup feta cheese
Instructions
- In a large stockpot or Dutch oven add 1/3 cup water, sausage, onion, garlic, and herbs. Mix until the sausage is broken down. Cook over medium heat until browned, about 3-5 minutes, making sure to continue to crumble the sausage as it cooks.
- Gradually whisk in bone broth and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, about 10 minutes.
- Stir in tortellini; cover and cook until tender, about 5-7 minutes.
- Stir in kale until wilted, about 1-2 minutes. Remove from heat. Stir in heavy cream and basil until heated through, about 1 minute. Season with salt and pepper, to taste.
- Serve immediately with feta cheese.
- Enjoy!
Notes
Please Note: This recipe came from one of my favorite sites “Damn Delicious” and has been modified. If you want to see the original recipe please click on the link above.
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