Sausage, Kale & Tortellini Soup
Food
Audio By Carbonatix
Sausage, Kale & Tortellini soup
Serves 4-6
Ingredients:
- 1 pound mild Italian sausage, casing removed
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 1/2 cup dry white wine
- 1 quart chicken stock
- 1 (28-ounce) can crushed tomatoes
- 3 tbsp tomato paste
- 1tbsp anchovy paste (trust me on this)
- 1 tbsp sea salt
- 1/2-1 bunch curly kale, stemmed and roughly torn (if the bunch is really large, use half)
- 10 ounces fresh tortellini
- 1 cup heavy cream
- Freshly grated Parmesan cheese, for serving (optional)
- ¼ teaspoon red pepper flakes, for serving (optional)
A few notes on making this:
- Anchovy paste might seem an odd ingredient, but it adds a nice step of flavor. I usually find it in the same area where the tomato paste is in my grocery store.
- Make sure to buy a block of fresh Parmesan and grate it or shave it into the soup yourself.
- If you have an old Parmesan rind saved, you can also add that into the soup while it simmers.
- Sometimes I’ve gotten a very large bunch of kale, and if that’s the case, I only put half into the soup. Make sure it’s torn into very small pieces.
Directions:
- Heat a large pot or Dutch oven over medium-high heat.
- Add the sausage, onion, and garlic and cook, breaking up the meat with a wooden spoon, until the sausage is browned and the onion is translucent, about 5 minutes.
- Add salt, and tomato & anchovy pastes, and whisk to incorporate.
- Pour in wine to deglaze, scraping up any browned bits.
- Simmer for a minute or so, until wine reduces slightly.
- Whisk in the chicken stock and crushed tomatoes, and mix to incorporate.
- Bring to a boil, then reduce the heat to a simmer and cook about 15 minutes.
- Stir in the kale, tortellini, and cream.
- Cook until the kale is wilted and the pasta is tender, 3 to 5 minutes.
- Ladle the soup into bowls.
- Sprinkle with Parmesan and red pepper flakes, if desired, before serving.
