Yield: 8
Prep Time: 5 min.
Cook Time: 15 min.
Total Time: 20 min.
Ingredients:
- 1 tsp olive oil
- 5 links of turkey Italian sausage, removed from casings, and formed into tiny meatballs
- 3 cloves of garlic, minced
- 8 cups of homemade chicken broth (or store bought works too)
- 1 package of cheese tortellini
- 2 cups of fresh kale, chopped
- Sea salt and freshly cracked pepper, to taste
Directions:
- Heat the olive oil in a large Dutch oven over medium high heat. Remove the turkey Italian sausage from it's casings and form into tiny meatballs. Place the meatballs into the HOT Dutch oven and cook for 5 or so minutes, or until golden brown on all sides. Add the minced garlic and cook, stirring constantly for 1 minute. Add the chicken broth then bring to a slight boil. Add the cheese tortellini and chopped kale and cook for 5-7 minutes, or until the pasta has cooked through. Taste the soup and season with sea salt and freshly cracked pepper, if needed, to taste.
- Ladle the soup into bowls and serve. Enjoy.
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