Saturday, September 12, 2020



My favorite cozy weeknight soup made in just 30 minutes! It’s so easy too. Filled with tender tortellini, sausage and kale!



  • 2 cups milk 
  • salt and pepper
  • 6 cups chicken stock
  • 4 garlic cloves, minced
  • 5 ounces greens of your choice
  • 2 large carrots, peeled and diced
  • 1.25 pounds ground Italian sausage
  • 1 small white onion, peeled and diced
  • 1 (10-ounce) package refrigerated cheese tortellini
  • 1/4 cup white-whole wheat flour (or all-purpose flour)


  1. Cook Italian sausage in a large stockpot over medium-high heat until browned, crumbling it as it cooks.  Using a slotted spoon, transfer the cooked sausage to a separate plate and set aside
  2. Stir in onions and carrots, and saute for 4-5 minutes or until the onions are soft and translucent, stirring occasionally.  Add in the garlic and saute for an additional 1-2 minutes, or until fragrant, stirring occasionally.  Stir in the flour until it’s evenly coating the veggies, and cook for an additional 1 minute, stirring occasionally.
  3. Gradually add in the chicken stock, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low and simmer for 5 minutes.
  4. Stir in the cooked sausage, tortellini, spinach, and milk, and continue simmering for 4-5 minutes, or until the tortellini is al dente.
  5. Taste, and season with salt and pepper to taste.  
  6. Serve immediately.  Or refrigerate in a sealed container for up to 3 days. Enjoy your soup!