Ingredients

The following ingredients have 3 Servings
  • 2 tablespoons olive oil
  • ¼ cup yellow onion (chopped, cut into ¼-inch dices)
  • 2 cloves garlic (minced)
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 28 ounces tomatoes (can of diced San Marzano recommended)
  • 2 cups chicken stock ( or broth)
  • ½ teaspoon kosher salt (more as needed)
  • ⅛ teaspoon black pepper (more as needed)
  • ¼ cup plain greek yogurt
  • 12 ounces italian sausage (uncooked)
  • 9 ounces tortellini ((1 package) I use Pasta Prima Spinach and Cheese)
  • 2 cups tuscan kale (chopped, cut into ¼-inch strips)
  • 2 cups spinach
  • 2 tablespoons basil (chopped)
  • ¼ cup parmesan cheese (grated)

Instruction

  • In a large pot heat 1 tablespoon olive oil over medium heat. Add onion and garlic and cook until tender, frequently stirring for about 3 minutes. Stir in dried oregano and crushed red pepper flakes.
  • Add the entire can of diced tomatoes and chicken stock. Bring soup to a boil, and then reduce to a simmer on low for 15 minutes.
  • In a large frying pan, heat 1 tablespoon olive oil over medium heat. Separate the sausages into marble-sized pieces, removing them from the casings as you form each small ball, discard the casing. Add sausage to the frying pan, brown and cook, occasionally stirring until the meat is cooked all the way through, about 7 minutes. Turn off the heat and set aside.
  • Once the soup is done simmering, use a hand immersion blender (or blender) to puree the soup until smooth. Stir in the Greek yogurt and whisk until combined. Add the salt and pepper, adjusting the seasoning as needed. Keep the soup at a simmer to stay warm.
  • Bring a medium-sized pot with 4 quarts of water to a boil. Add the tortellini to the boiling water and stir immediately. Boil pasta gently for 4 to 6 minutes or until desired tenderness is achieved. Scoop the tortellini out of the water and strain.
  • Add the chopped kale to the soup, stir and simmer for 4 minutes. Add the tortellini and sausage to the soup. Add the spinach to the soup and stir until the leaves have just wilted, about 2 minutes.
  • Transfer soup to serving bowls and top with fresh chopped basil and grated Parmesan cheese.