Italian Stew
(Sausage Kale Soup)
1 lb. bulk Italian sausage
1 small onion, chopped
1 clove garlic, minced
3 c. beef broth
1 can (14.5 oz.) stewed tomatoes, cut up
1 can (8 oz.) tomato sauce
1 medium carrot, thinly sliced
1 tsp. dried basil
1 tsp. dried oregano
1 package (9 oz.) refrigerated cheese tortellini
2 Tbsp. minced fresh parsley
Grated Parmesan Cheese
In a large saucepan or dutch oven, cook the sausage and
onion on medium heat until meat is browned. Add garlic. Cook and stir for 2
minutes. Stir in the broth, tomatoes, tomato sauce, carrot, basil and oregano.
Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 30 minutes.
Gently stir in the tortellini, zucchini and parsley. Cover and simmer for 20-25
minutes or until the tortellini is tender. Serve with parmesan cheese. Makes 2
quarts. Serves 6-8.
