CREAMY TORTELLINI, SUN-DRIED TOMATO & KALE SOUP

Packed with flavour and loads of chunky goodness, this will be a favourite go to recipe.  (Again, give me everything and anything with pasta and I’ll be your lifelong friend)

It also doesn’t hurt that it is ready to serve in around 30 minutes.

I use oil packed sun-dried tomatoes as they are less chewy and are super flavourful.  Just drain the oil and chop them before adding to the soup.

Serves 4 - 6

INGREDIENTS

• 1 lb ground Italian sausage, casings removed & crumbled if using sausages.

• 1 tbsp olive oil

• 1 yellow onion, diced

• 3 stalks celery, chopped

• 6 cloves garlic, minced

• 1/4 tsp crushed red pepper flakes (or more if you like bite)

• 7 cups chicken stock/broth

• 1/4 cup basil pesto

• 1/2 cup oil packed sun-dried tomatoes, (drain the oil & chop tomatoes)

• 1 (375 ml) can diced tomatoes

• 1 1/2 tbsp fresh lemon juice (or 1/2 tbsp balsamic vinegar)

• Salt & pepper to taste

• 1 bunch kale, washed and chopped

• 1 pound tortellini (I use store bought Italian sausage flavour)

• 3/4 cup heavy or half & half cream

• 1/2 cup grated parmesan

DIRECTIONS

Fry the sausage and onions in olive oil in a large pot over medium heat until browned, about 6-8 minutes.

Add the celery, garlic, and chili flakes, and continue to sauté for 2-3 minutes. 

Add chicken stock, pesto, sun-dried tomatoes, lemon juice, and season with salt and pepper to your taste preference. Bring to a boil over medium-high heat. 

Stir in the kale and cook for 3-5 minutes or until wilted.

Add the tortellini, cream and parmesan and continue to cook over low/medium heat for 5 minutes. 

Serve the soup garnished with shredded parmesan and a sprinkling of red chili flakes if desired.