sausage and tortellini soup

This recipe originally calls for 1 cup of heavy cream. For a lighter version mc I have modified it to 1/2 cup heavy cream plus 1/2 cup nut milk. I also add closer to 4 cups of kale.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep work: •combine all the dry seasonings in a small bowl and set aside •if you bought sausage links, remove the casing

Step 2

add a Tbs oil to soup pot, cook and crumble the sausage along with the onions over medium heat until onions are soft and sausage is cooked through, about 8-10 minutes

Step 3

drain grease, add garlic, cook for about a minute

Step 4

add flour, and cook 1-2 minutes

Step 5

add all dry seasonings and hot sauce. Stir to combine

Step 6

add chicken broth, use spatula to clean the bottom of pan and scrape all the flavor bits into the soup. Add 1/2 cup heavy cream mixed with 1/2 cup almond milk for light version or 1 whole cup of heavy cream for creamier version.

Step 7

bring to boil, reduce to simmer

Step 8

read package cooking instructions for tortellini. The dry tortellini takes about 10 minutes, the refrigerated tortellini takes about 3 minutes. The kale takes 5 minutes. So add the tortellini and kale in the appropriate order according to which tortellini you got. The tortellini can absorb a lot of broth, so if you like more brothy soup, add 1 more cup of chicken broth

Step 9

taste soup, add salt, pepper, more hot sauce according to taste. Serve immediately, or put in food prep containers.