It’s our first winter in Maine, and with the temperatures dropping and the days getting shorter, the cravings for a hot bowl of homemade soup are on the rise! On Sunday’s, I like to make a hearty dinner and eat on the earlier side so we both have time to relax for the week (we call it the separation). I’m not sure what inspired me for this soup, but I must admit, it was excellent, with plenty leftover for the freezer. Hot and steamy with lots of veggies and cheezie, melty tortellini, this is one I’d definitely make again! It cooks up fast and makes the house smell amazing with the browned sausage and hearty goodness!

Ingredients:

1/2 lbs sweet Italian sausage

1 onion, diced

2 stalks celery, diced

2 carrots, cut in 1/4″ coins

1, 28oz can fire roasted crushed tomatoes

4 cups homemade chicken stock

1 tsp garlic powder

1/2 tsp red chili flakes

Honey

1 lbs cheese tortellini

1 lbs curly kale, chopped

Grated Parmesan cheese

Directions:

In a large dutch oven, crumble and brown the sausage until fully cooked. Add the onions, carrots and celery and cook until translucent and soft over medium heat, about 10 minutes. Add the chicken stock, fire roasted tomatoes, garlic powder and chili flakes and bring to a boil. Season with salt and pepper. If the tomatoes are too tart, add 1-2 tbsp of honey to sweeten the soup. Lower the heat to simmer and cook for 15-20 mins until the vegetables are soft and tender and the seasonings distribute throughout the soup. Add the tortellini and chopped kale and partially cover, cooking for another 5-10 minutes until the tortellini is cooked and the kale wilted. Serve hot, topped with freshly grated parmesan cheese and cracked black pepper. Bon Appetit!

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