Is anyone finding that weekends are coming and going even faster these days? We make it to Friday, settle in to relax and realize by Monday half our to do list has gone unticked? Meal prep is a great way to get on track for your week, but if you’re not interested in spending your Sunday in line at Costco and then spending a few hours in your kitchen organizing Tupperware, the next best option is to lean on your pantry and freezer for those busy weeknights where you need something on the table that’s going to warm your family’s hearts and bellies.
My “Sausage and Kale Tortellini Soup” does just the trick. Bone broth is always an easy and tasty way to boost our immune systems and help with our gut health. This soup is great because it’s so adaptable! The sausage type can be whatever you have on hand, the kale can be subbed out for whatever leafy green you have in your crisper, or omit it altogether. I always have a package or 3 of a tortellini pasta buried in my freezer and my fridge consistently has carrots and celery, with onions in the pantry. No fresh herbs, no problem. Dried thyme and rosemary work well to enhance an already high-quality chicken broth. You can make your own chicken broth after you roast off a chicken but your local butcher likely makes theirs in house for you to keep on hand or look for “Bluebird Provisions” in your local grocery store. Consider this recipe part of your weekly shopping list to have on hand when things get a little crazier than usual.
Ingredients (serves 4)
2L high quality chicken broth (I use Jackson’s Butcher Shop’s in Kitsilano, or Bluebird Provisions found frozen in Whole Foods)
1 pound four cheese tortellini (1 package; try a spinach and cheese tortellini too!)
1 mild fennel Italian sausage (or whatever sausage you have on hand)
1 head of curly green kale, deveined, rough chop (or chard, spinach, dino kale etc)
1 large carrot, diced
1 yellow onion, diced
3 celery stalks, diced
2 medium garlic cloves, crushed
4 sprigs fresh thyme, chopped (or dried thyme; start with 1 tbsp and build from there as it simmers)
2 bay leaves
Olive oil
1 knob unsalted butter
Salt and Pepper 🧂
1)In a small frying pan, break through the casing and crumble your sausage into the pan to brown, about 2 minutes. Remove and let it chill out on a side plate while you prep the rest of the soup.
2)In a large heavy bottom soup pot over medium heat, coat the base with olive oil and butter, add your carrot, celery and onion. Season lightly with salt and pepper. Sauté until onions are clear and carrots are beginning to lose their bite.
3)Add crushed garlic and sauté for a moment more. Add chicken broth and bring to a simmer.
4)Add herbs and bay leaves and simmer for as long as you can. Season, season, season!! On a weeknight, 30 minutes will do to develop the flavours but the longer the cook the richer the flavour.
5)Add your tortellini, greens and sausage and boil for 2-3 minutes to cook the pasta.
Tried this recipe? Don’t forget to tag on Instagram @katescustomkitchen
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