Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 1 large yellow onion (chopped)
  • 1/2 lb. ground Italian sausage (mild or spicy)
  • 2-3 cloves garlic (minced)
  • 1 cup baby Portabello mushrooms (sliced)
  • 32 ounces chicken broth
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1 15-oz. can diced tomatoes
  • 1 15-oz. can white Northern beans (rinsed and drained)
  • 1 15-oz. can light red kidney beans (rinsed and drained)
  • 6 cups kale (removed from stems and roughly chopped)
  • 9 oz. pkg. cheese tortellini (uncooked)

Instruction

  • In a large soup pot, heat olive oil over medium high heat. Add diced onions and cook for 5-6 minutes, or until tender.
  • Crumble the Italian sausage into the pot along with the garlic and continue cooking until the sausage is cooked through and lightly browned, stirring frequently. Add mushrooms and cook for another 5 minutes or until tender.
  • Add chicken broth, tomatoes, beans, and salt and pepper. Bring to a boil and simmer for 5 minutes.
  • Stir in kale, then add the uncooked tortellini. Continue cooking until the tortellini is tender, about 8 minutes.