Sausage and Kale Soup by Mandy
This soup is something I started making because my boys LOVE tortellini and I wanted to make a yummy soup with kale that they would eat. I've made different variations depending on what I might have on hand. We love it and hope you do, too!
Ingredients:
1 TBSP Olive oil
1 pkg. turkey Italian sausage (sweet or spicy) ( can also use turkey kielbasa, sliced)
1 small diced onion
1 TBSP minced garlic ( I LOVE garlic and use 2 TBSP)
1 large box chicken stock (or veggie stock)
1-2 cans Italian diced tomatoes (depending on how 'tomato-ey' you want it)
1 block low fat cream cheese (I've also used 1 cup plain Greek yogurt)
3 cups kale (torn and washed) or 1 Bag of fresh spinach
1 pkg. cheese tortellini (if you don't like/have tortellini, use diced potatoes...or omit)
1 can white beans (optional)
Red pepper flakes (optional)
salt and pepper
Directions:
I start by browning up my sausage in the olive oil in a large dutch oven or soup pot over medium heat. If your sausage is in links, just squeeze it out of the casings and break it up as it browns. Add the diced onions and garlic and cook them for a few minutes to get their yummy flavors going. Pour in your stock and add the cream cheese in chunks. As the soup heats, the cream cheese will melt and incorporate. Add the cans of tomatoes and beans (if using) and salt and pepper to taste. If you like your soup with a little kick and you didn't use spicy Italian sausage, add a little red pepper flakes. Let the soup heat up, lower the heat, and simmer for about 30 minutes. Then add the kale and let it go for another 15 minutes. LAST, add the tortellini and let it simmer until the tortellini are cooked (only about 5 minutes). Taste the soup and adjust salt and pepper if needed. Serve and Enjoy!
*You can also make this in a crockpot, but do not add the tortellini until just before you are ready to serve it... otherwise they overcook and turn to mush:(
Recipe shared by Mandy.
