I’m not a huge soup person – certainly not enough of one who can make a whole pot and not get sick of it. But this soup is different. It’s so. dang. substantial. I followed this recipe and it was easy and so extremely satisfying on an extra cold evening.
Over medium-high heat, cook 1 lb of sweet Italian sausage (remove from casing and break apart as cooks), 1 chopped onion, and and 6 gloves of minced garlic until the meat is browned (about 5 min). Whisk in 1 quart of chicken stock, 1 (14-oz) can of crushed tomatoes, and 2 tbsp of tomato paste. Bring the whole thing to a boil, salt it up, and turn the temp down to a simmer for at least 15 minutes so the soup can reduce. Now add 1 bag or bunch of chopped kale, 1 package of your favorite tortellini, and 1 cup of heavy cream. Cook for as long as the tortellini package suggests (usually 3 min), which should also be enough time to wilt the kale. Just after spooning this into deep bowls, top with fresh grated Parmesan and a sprinkle of red pepper flakes.
This feels like a pasta dish…but it’s a soup. That means it’s ideal for Sunday Supper. My beau and I both went back for multiple helpings and remarked that it’s the first time we’d ever truly enjoyed a soup as a full meal – no side sandwich needed.
Peaches to Apples 