Creamy Sausage & Kale White Tortellini Soup

Servings: 6

• 1 tbsp. Olive Oil
• 1 lb. Ground Mild Italian Sausage, or Spicy
• 1 cup Carrots, peeled and chopped
• 1/2 Yellow Onion, finely chopped
• 3 Garlic Cloves, minced
• 3 cups Tuscan Kale, chopped
• 2 tsp. Dried Italian Herb Seasoning
• 1/4 cup Flour
• 6 cups Chicken Broth
• 1/2 cup Whole Milk
• 1/3 cup Heavy Cream, or to preference
• 9 oz. Cheese Tortellini

1 - In a large soup pot over medium high heat, add the olive oil. 

2 - Add the ground sausage and break up into small pieces. Cook until browned, stirring to keep from burning. 

3 - Add the chopped carrots, onion, and garlic. Stir together and saute for 2 minutes.

4 - Add the chopped kale and stir to sauté for 2 minutes, until tender. 

5 - Stir in the flour and dried herbs. Add salt and black pepper to taste. 

6 - Add the broth, whole milk, and heavy cream (can adjust to desired creamy preference). 

7 - Bring the liquid to a boil. Reduce heat to medium and add the tortellini to cook for 3 minutes. 

8 - Enjoy the soup warm with freshly grated parmesan!