Tortellini in Brodo with Kale and Turkey Sausage

Tortellini in Brodo with Kale and Turkey Sausage

Soup is like a really big, super comforting hug for your heart. Whenever I  am sad, I make soup. Sometimes when I am upset I start making soup before I even realize I am. There is something therapeutic about developing the depth and layers of flavors found in an amazing soup, but it doesn’t always have to be hard to be delicious and impressive. Tonight I made Tortellini in Brodo with Kale and Turkey Sausage. The whole meal literally cost $12, was done in 20 minutes, is super healthy, and we have leftovers for the week. This would also be a great one for your kids to make, it’s that easy!

INGREDIENTS

1 (13.5 oz) package of smoked turkey sausage, sliced into coins

1/2 large yellow onion, diced

2 garlic cloves, finely minced

2 teaspoons olive oil, separated

64 ounces homemade or store bought LOW SODIUM chicken broth

2 cups water

9 ounces refrigerated tri-color tortellini

3 cups chopped kale, stems removed

1/4 teaspoon salt (if you are using anything other than low sodium chicken stock, omit this step until you taste the final broth, then salt to taste.)

freshly ground black pepper

1 pinch crushed red pepper flakes

DIRECTIONS

Bring a dutch oven or stock pot to medium high heat. Add 1 teaspoon olive oil then add turkey sausage sliced into coins.Cook until each piece has a good brown on both sides. Remove the turkey sausage onto a plate and set aside. Add 1 teaspoon of olive oil and half of large yellow diced onion to the same pot. Cook 4-6 minutes stirring occasionally until the onions are almost translucent. Add minced garlic and cook 1-2 minutes until garlic is lightly golden. Add chicken stock and water, scraping up any browned bits off the bottom of the pan with a spoon; bring to a boil. Stir in the kale, tortellini and cook for 3-6 minutes Ladle into a bowl and top with freshly shredded Parmesan cheese and a crunchy french baguette.

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