CREAMY TORTELLINI SOUP WITH CHICKEN SAUSAGE

Step 1

Heat the oil over medium heat in a large pot or dutch oven. Add the chicken sausage and cook, breaking up and stirring occasionally until fully cooked, 5 to 7 minutes. Remove from the pot and set aside.

Step 2

To the same pot, add the diced onion and cook, stirring often until translucent, 3 to 4 minutes. Stir in the garlic, basil, oregano, salt, pepper, and red pepper flakes. Cook, stirring constantly, until fragrant, 1 to 2 minutes.

Step 3

Stir in the chicken broth, beans, and crushed tomatoes. Cover the pot, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to medium, and simmer, covered, for about 10 minutes to soften the beans. Carefully transfer 2 cups of the soup to a blender. Blend with the steam vent open, on high speed until completely smooth, 30 to 60 seconds. Add the blended soup back the pot and stir to combine.

Step 4

Add the tortellini, cover, and simmer until the tortellini rises to the top, about 3 minutes. Add the cooked chicken sausage and kale, and stir to combine. Cook until the kale has wilted, 2 to 3 minutes, then serve with nutritional yeast or grated parmesan on top.