Italian Sausage Tortellini Soup

 I know you're probably calling me a big fat hypocrite right now based on my rant about broth-y soups! Yes-I typically hate them. But when they have bites of yummy Italian Sausage and cheese tortellini's then I start singing a different tune!


I got the idea to make this soup from my brother's girlfriend. We both have been dying to make soup and with the winter storm headed our way, she thought it would be great to be snowed in with this soup!  Unfortunately plans didn't work out that way but I was able to make it a couple days later.


I do suggest that if you plan to be snowed in anytime within the next couple of months, make sure you have the ingredients for this soup a head of time!


Italian Sausage Tortellini Soup
recipe by Sabrina W. for eat.drink.and be merry.
serves 6-8
2 tablespoons butter
1/2 of a medium onion, diced
2 cloves garlic, grated or pressed
1 12oz  package Italian Chicken Sausage ( I used al fresco -any kind will do, it doesn' t have to be chicken)
1 14oz can Stewed Tomatoes
1 teaspoon tomato paste
32 oz beef stock
2 cups of water
1 packet french onion dip mix ( I used Simply Organic)
2 cups chopped kale
14 oz can red kidney beans, drained
1 package (9 oz) fresh cheese and garlic tortellinis
1/2 teaspoon Italian seasonings
salt 
pepper


In a large stock pot melt butter over medium heat. Add onion and saute for 5 minutes. Add garlic and stir. Slice chicken sausage the long way and slice to form little half-circles. Add sausage to the pot and cook for about 5 minutes.


Add stewed tomatoes, tomato paste, Italian seasonings, salt and pepper. Mix well. Add in the beef stock, 2 cups of water, kidney beans, and the french onion dip mix. Bring to a boil. Lower heat and add in the kale and tortellini. Simmer for 8 to 10 minutes.