Sausage Tortellini Soup

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  1 tbsp Olive oil

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

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  1 lbs Sausage, Turkey, Italian
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  1 Yellow Onion(110g)
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  2 cup Fennel Bulb
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  1.5 cup Carrots
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  0.8 tsp 3/4 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon freshly ground black pepper
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  2 tbsp Tomato Paste
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  3 Garlic(9g)
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  2 tbsp Flour, All-Purpose, White
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  5 cup Low Sodium Chicken Broth
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  1 tbsp Italian seasoning
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  4 cup Kale
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  9 oz Pasta, Cheese Tortellini, Dry
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  1 tbsp Vinegar, Red Wine
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  0.3 cup Cream, Heavy Whipping
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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 olive oil in a large Dutch oven or soup pot over medium-high heat. Add the Italian turkey sausage, breaking it apart with a spoon as it cooks for 3–4 minutes until no longer pink. Add the onion, fennel, and carrots; continue cooking and stirring for 2–3 minutes until the onion becomes translucent and the sausage is fully browned.
2. 2Stir in the tomato paste and fresh garlic, cooking over medium-high heat for 1 minute until fragrant. Sprinkle the flour over the mixture, stir well, and cook for 1 minute to remove any raw flour taste.
3. 3Slowly pour in the chicken broth while stirring constantly, scraping up any browned bits from the bottom of the pot. Add the Italian seasoning and kosher salt and freshly ground black pepper; stir to combine.
4. 4Increase heat to high and bring the soup to a simmer, then reduce to medium-low heat and simmer for 5 minutes until the carrots are tender.
5. 5Stir in the cheese tortellini and kale, then pour in the heavy cream. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 5 minutes until the tortellini floats and the kale is wilted.
6. 6Remove from heat and stir in the red wine vinegar. Divide the soup evenly into 4 airtight containers while hot, leaving ½ inch headspace.
7. 7Cool to room temperature, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.
8. 8To serve, reheat over medium heat until hot, then top with grated Parmesan and fresh parsley.