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 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 full 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 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 is tender and floats and the kale is wilted. Add remaining broth if a thinner consistency is desired.
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. 8Serve hot, topped with grated Parmesan and fresh parsley.