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tortellini & sausage soup with kale and white beans
I saw the tortellini in the grocery store and they were calling my name. I envisioned a simple tortellini soup with some of our homemade chicken broth and maybe a few vegetables.
Then Dom sent me a link to a recipe in the Boston Globe food section for a turkey-sausage, escarole, bean dish. Which sounded really good.
So today on our walk Bella and I stopped by the store and picked up some chicken-jalapeno sausage, kale and white beans. Then when we got home, the two recipes collided and I improvised a delicious soup. This would be perfect for a cold night. But it was also great for a nice evening like tonight when we actually had the windows open.
Ingredients:
- 2 tablespoons olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1 19 oz can small white beans, drained
1 bunch kale, stems removed and coarsely chopped
9 cups chicken stock
1 pound chicken-jalapeno sausage (or other sausage of your choice), cut into thin slices
1/4 teaspoon red pepper flakes
1/2 teaspoon thyme
1 teaspoon basil
2 bay leaves
1 20-oz. package of tortellini
2 tablespoons lemon juice
salt and fresh ground pepper to taste
Directions:
Heat olive oil in large stock pot or Dutch oven on medium-high heat. Saute onion, celery and carrots until they start to brown. Add sausage and cook until it starts to brown. Add kale and stir until wilted. Add about half the chicken stock, beans, bay leaves, thyme, basil. Simmer for about an hour (or long enough to feed the baby, change her very dirty diaper, give her a bath, and put her to bed).
In a medium saucepan bring the remaining chicken stock to a boil and then cook half of the tortellini for five minutes. Move to the tortellini to the soup pot with a slotted spoon and put remaining tortellini in the broth for another 5 minutes. Add broth and tortellini to soup pot. Serve the soup and add lemon juice and salt and pepper to taste at the table. Serve hot.
This makes a very thick soup, almost a stew. For a thinner soup, simply add about 3 or 4 cups of water or broth or more for desired consistency.
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