Tortellini soup is the perfect comfort food for a cold day. There are lots of versions floating around the internet, and usually they have about 5 ingredients and are easy to throw in a pot for a weeknight meal. My recipe is still simple, but elevated with just a few tweaks. I add a splash of red wine, some fennel, and swap kale in for spinach for some crunch. Tortellini soup is on frequent rotation at our house all winter long. Double the recipe for a group or if you want to bring a meal to a friend. Somehow leftovers are even tastier the next day.
(adapted from Bird is the Word)
1 lb. sausage (I use Bob Evans original)
1 red onion, diced
3 garlic cloves, chopped
1 box (48 oz.) chicken stock
1 can (28 oz.) crushed tomatoes
1 pkg (14.5 oz.) tortellini
1 head kale
1/4 t. red pepper flakes
1 T. red wine
1 t. salt
1/2 t. pepper
pinch of fennel
parmesan cheese, for topping
1. In a large pot on medium heat, brown sausage with a pinch of fennel. Remove and set aside in a bowl.
2. In the same pot, add onion and garlic and saute about 3-4 minutes.
3. Deglaze the pan with red wine. Scrape up all the crusty sausage bits from the bottom of the pan.
4. Add tomatoes and broth and bring to a boil.
5. Reduce to low and cook 10 minutes
6. Season with salt + pepper, red pepper flakes.
7. Add tortellini and cook until tender (once cooked, you can simmer on low until dinner time).
8. Add torn kale and sausage into the pot and cook 5 more minutes.
9. Top with parmesan cheese and serve with bread.