Pesto Tortellini & Kale Soup

There are very few dishes that I constantly remake.  This hearty soup with tortellini, sausage, beans and kale, is the perfect meal to come home to after a long day.  Nothing beats simple and delicious comfort foods.

Pesto Tortellini and Kale Soup

Recipe Type: Mains

Cuisine: European

Author: Kiano Moju

Ingredients

  • 1 cup dried pesto tortellini
  • 1/2 pound raw chicken Italian sausage, removed from casing
  • 2 cups Tuscan kale, rough chopped
  • 1 can white kidney beans
  • 2 quarts chicken broth
  • 1/2 cup dry white wine (I used chardonnay)
  • 1/4 cup shaved Parmesan cheese
  • 1 TSBP olive oil
  • 1 clove garlic, finely minced
  • 2 chicken bouillon cubes (optional)

Instructions

  1. In a large pot head up olive oil. Brown the sausage. Add in garlic cooking until fragrant.
  2. Pour in white wine. cook until reduced completely. Then transfer cooked sausage into a bowl, and set aside.
  3. Add in broth & bring to a boil. Be sure to scrape off any brown bits from the bottom. Before adding your pasta, taste the both. If it’s too bland, add up to 2 chicken bouillon (2 TBSP) to flavor. Add in tortellini and cook for 2 minutes less recommended time on the package, leaving the lid cracked open to let the steam come out.
  4. Once timer goes off add in the beans, kale & sausage. Remove from heat & let sit covered for 2 minutes.
  5. Serve into bowls, garnishing with Parmesan cheese.

Buon Appetito!

Kiano Moju