1 T. olive oil
1 lb. Italian sausage
1 medium onion, diced
2 cloves garlic, minced
1 T. Italian seasoning
6 cups vegetable or chicken broth
2-14 oz. cans diced tomatoes, undrained
15 oz. can great northern beans, drained
1 tsp. salt, or to taste
9 oz. package (refrigerated) cheese tortellini
5 cups kale (about one bunch), torn into pieces
Shaved parmesan cheese
Fresh basil
In a large stockpot, heat oil over medium heat. Crumble sausage into the pot. When sausage is about 75% browned, with a little pink left, add onion and cook until translucent. Add garlic and Italian seasoning, and cook until fragrant, about 1 minute. Add broth, tomatoes, beans, salt and bring to a boil. Add tortellini and kale, reducing to a simmer, until pasta is heated through and kale is wilted. Taste and adjust seasonings. Serve with shaved parmesan cheese and fresh torn basil leaves.
Celebrate Soup Month in January and Homemade Soup Day Feb. 4!
RECIPE by Marlo Anderson, National Day Calendar founder
