Sausage Tortellini Soup

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Sausage, Turkey, Italian(454g)
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  Yellow Onion(480g)
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  Fennel Bulb(480g)
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  Carrots(360g)
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  3/4 teaspoon kosher salt
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  1/2 teaspoon freshly ground black pepper
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  Tomato Paste(30g)
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  Garlic(15g)
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  Flour, All-Purpose, White(30g)
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  Low Sodium Chicken Broth(1440g)
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  Italian seasoning(15g)
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  Kale(960g)
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  Pasta, Cheese Tortellini, Dry
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  Vinegar, Red Wine(15g)
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  Cream, Heavy Whipping(80g)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh

Instructions

1. 1Heat the oil in a Dutch oven or similar large, deep soup pot. Add the sausage and begin breaking apart the meat. Once it is fairly broken up, add the onion, fennel, carrots, salt, and pepper. Continue to cook and break up the sausage, until it is browned and cooked through and the onion is turning translucent, about 5 minutes.
2. 2Add the tomato paste and garlic and cook stirring constantly until fragrant, about 1 minute. Sprinkle the flour over the top. Stir and cook for 1 full minute to remove any raw flour taste.
3. 3Slowly pour in 5 cups of the chicken broth, stirring to scrape up any bits that are stuck along the bottom of the pan. Add the Italian seasoning. Stir to combine.
4. 4Increase the heat to high and bring to a simmer. Reduce the heat and let simmer for 5 minutes, until the carrots are tender.
5. 5Stir in the tortellini and kale,* then the heavy cream. Bring to a boil, then reduce the heat, and simmer until the tortellini is cooked through and the kale is tender, about 5 minutes. If the soup is thicker than you would like, add the remaining chicken broth until your desired consistency is reached.
6. 6Stir in the red wine vinegar. Serve hot, topped with lots of Parmesan and a sprinkle of parsley.