Creamy Tortellini Soup
Creamy Tortellini Soup
1 / 2 lb pork sausage , browned 1 Tbsp butter , unsalted ½ cup onion , diced ½ cup carrots , finely diced 2 Tbsp garlic , minced ¼ cup all-purpose flour 5 cups low sodium chicken broth
12 oz refrigerated cheese tortellini 1 tsp kosher salt ½ tsp ground black pepper ½ tsp Italian seasoning 2 cups fresh kale , chopped 2 cups 2 % milk
Directions
1 . Brown sausage in skillet and set aside . 2 . In a large stockpot over medium-high heat add butter , onion , and carrot , sauté for 5 minutes or until the vegetables are soft . Add the garlic and sauté for an additional 2 minutes , or until fragrant , stirring occasionally to prevent it from burning .
3 . Whisk in the flour and cook for 1 minute . Slowly add in the chicken broth , whisk to combine . Continue cooking until the mixture reaches a simmer , then reduce heat to medium-low and simmer for 6 minutes .
4 . Stir in cooked sausage , tortellini , salt , pepper , Italian seasoning , kale , and milk . Simmer for 5 minutes , or until the tortellini is fully cooked .