Ingredients

The following ingredients have 5 Servings
  • 1-2 tbsp olive oil
  • 1 large yellow onion (chopped (about 2 cups))
  • 1 large carrot (chopped (about 1 cup))
  • 2 sprigs fresh rosemary
  • 1 link spicy smoked andouille sausage (diced (.25 lb link))
  • 2 garlic cloves (minced)
  • 1 bunch collard greens (washed, stems removed and leaves chopped)
  • 32 oz box beef broth
  • 10 oz package spinach or cheese tortellini
  • parmigiano reggiano (for grating)
  • salt and pepper

Instruction

  • Heat up the olive oil in a big soup pot set over medium heat, and add the onion, carrot, and rosemary. Season with a pinch of salt and pepper.
  • Cook for 10 minutes until the ingredients have softened and the onions start to turn translucent.
  • Add the sausage and cook for another 10 minutes, to let the flavor and fat render out of the sausage a bit and flavor the onions and carrots.
  • Add the garlic and collard greens to the pan and let the greens wilt for about 5 minutes.
  • Add the beef broth and bring the soup to a boil over high heat, then add the tortellini. Cook the tortellini for as long as the directions say, but if it’s fresh tortellini it should be about 3-4 minutes.
  • Taste the broth for seasoning and add salt and pepper as necessary. Remove the rosemary twigs and serve with a grating of fresh parmigiano reggiano. Enjoy!