lasagna soup with tortellini
Ingredients
1/2 lb spicy or mild italian sausage
1/2 lb ground beef (you can use any type of meat here)
1-2 tsp salt + pepper (to taste)
2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced or grated
1 container tortellini (I use fresh tortellini but the refrigerated package works great)
1 can crushed tomatoes or tomato sauce (this depends on if you want chunks of tomato in your soup)
1 can/6 tablespoons tomato paste
2 tsp adobo (you can only had 1 tsp if you want it less spicy)
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp red pepper flakes (add to taste)
3 sprigs thyme
1 sprig rosemary
4 cups chicken or bone broth
2 cups of kale
4 basil leaves
1 cup of heavy cream (I use a mix of Forager cashewmilk probiotic yogurt + cashew yogurt for a dairy free option)
Instructions
Heat up olive oil in large pot.
Add the sausage and beef into the pot. Finely mix up the meat into small pieces. Add your salt + pepper for taste here. Brown the meat.
Dice the onion + finely chop the garlic cloves. Add them to the browned meat and stir around the pot until the fragrant and the onion has softened. Add the adobo, oregano, onion + garlic powder and red pepper flakes.
Add the can of tomato paste, marinara sauce + crushed tomatoes into the pot once the meat has browned. I like keeping the this mixture on the heat for at least 5 minutes, you want the sauce to start bubbling. Add the 2 cups of broth once you have heat bubbles in the pot.
Chiffonade 4 basil leaves and add the basil, thyme and rosemary to the pot.
Cover and let the soup come to a boil. Take out the thyme and rosemary sprigs.
While the soul is boiling, wash, massage and de-stem your kale leaves. Chop up your kale to bite size pieces.
Add in the tortellini and refer to cooking instructions on the packaging. Once tortellini have cooked, turn off the heat.
Add in the cream/dairy free alternative. Add in your kale. Garnish with any leftover basil.
Serve while hot. Enjoy!
