Dining with Duria: Tortellini soup

MILWAUKEE - If you're looking for a quick, easy, and tasty meal, Angelica Duria shares the ingredients used in her tortellini soup with sausage and kale recipe.

Tortellini Soup with Italian Sausage & Kale 

Courtesy: The Modern Proper 

Ingredients: 

• 1 lb mild Italian sausage
• 1 onion, diced
• 6 garlic cloves, minced
• 1 quart (32 oz) chicken stock
• 1 can crushed tomatoes (14 oz)
• 2 tbsp tomato paste
• 1 tsp salt
• 1 bunch of kale, stems removed
• 1 – 10 oz. bag of tortellini, fresh or frozen (not dried)
• 1 cup heavy cream
• Shaved Parmesan cheese (optional)
• ¼ tsp red pepper flakes (optional)

Directions: 

1. Heat a large pot over medium-high heat. Add the sausage, onions, and garlic to the pot and sauce until the onions are soft and translucent, about 5 minutes.  Drain any excess oil/fat from the pot.
2. Add the chicken stock, crushed tomatoes, and tomato paste.  Whisk until tomato paste is fully incorporated.
3. Bring to a boil, season with salt to taste and then simmer for 15 minutes.
4. Add the kale, tortellini and heavy cream.
5. Simmer for 3-5 minutes until the kale is wilted and the pasta is tender.
6. Serve with Parmesan cheese and red pepper flakes if desired.