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Tortellini soup

Ingredients

  • 1 lb loose Italian sausage or ground pork
  • 1 med-lg onion, diced
  • 3-4 carrots, chopped
  • 6 cloves garlic, crushed
  • salt and pepper
  • red pepper flakes
  • oregano
  • 2-3 bay leaves
  • 6 oz tomato paste
  • 28 oz diced tomatoes with juice
  • 8+ cups beef bouillon
  • 2 cups raw kale, chopped
  • 1/2 lb dry tortellini

Instructions

  1. In a heavy pot, brown the meat, breaking into pieces, until fully cooked.

  2. Drain excess oil, leaving about a tablespoon in the pot. Add the diced carrots and onions and cook a few minutes until the vegetables soften. Add the garlic and cook a few minutes more.

  3. Add the salt and pepper, red pepper, oregano, and bay leaves. If you're using unseasoned pork, use more seasonings. Stir.

  4. Stir in the tomato paste, diced tomatoes and juice, and beef bouillon. Bring to a simmer and add the kale. If you're eating the soup immediately, add the tortellini at this point. Continue simmering, loosely covered, for 15-18 minutes, until tortellini are cooked through. If you're planning to eat later, just add the kale and keep the soup warm, and then add the tortellini closer to mealtime.