Sausage and Kale Tortellini Soup

Here's what you need

2 tablespoons extra virgin olive oil

1 medium onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

1 clove garlic, minced

1 bay leaf

1 pound chicken sausage, casings removed (turkey or pork sausage would also work)

4 cups low sodium chicken stock

1 14.5 ounce can petite diced tomatoes

3 sprigs fresh rosemary, plus more for garnish if desired

3 sprigs fresh sage

1-2 sprigs fresh parsley

1 12-ounce package dried tortellini (I used Barilla Spinach and Ricotta)

2 cups packed kale, ribs removed and sliced into thin ribbons

1/4 teaspoon freshly grated nutmeg or 1/8 teaspoon dried nutmeg

salt and pepper to taste

parmesan cheese, to serve

Here's what you do

In a large stockpot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrots, celery, garlic and bay leaf, season with salt and pepper. Stir to combine. Cover and cook for 5 minutes until vegetables start to soften, stirring every minute or so.

Add the sausage and use your spoon to break up the meat. Cook until browned and crumbled. If using pork sausage, you may want to strain out some of the fat drippings (chicken or turkey sausage should be lean enough to skip this step).

Pour in the chicken stock and diced tomatoes, including all the juices. Stir to combine then increase heat to medium-high. Prepare a bouquet garni by tying together the rosemary, sage, and parsley sprigs with cooking twine. Add to the pot along with more salt and pepper and bring soup to a light boil. Reduce heat and simmer for 10-15 minutes to allow the flavors to develop.

Next, add the tortellini and sliced kale to the soup. Stir and continue simmering until the tortellini is cooked through and the kale is wilted and tender, about 10 minutes more. Remove the bouquet garni and bay leaf. Grate in 1/4 teaspoon of fresh nutmeg and adjust seasonings to taste. Serve topped with extra chopped rosemary and grated parmesan cheese, plus some crusty bread on the side.

Leftovers will keep in the fridge for a few days and also freeze well for up to a month. Thaw slightly and reheat over medium-low heat on the stove for best results!