MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creamy Tortellini Soup
 Categories: Pork, Vegetables, Herbs, Pasta, Dairy
      Yield: 6 Servings

      1 tb Olive oil
      1 lb Loose sweet Italian sausage
           - (optional)
      1 md Onion; diced
      6 cl Garlic; minced
      1 ts Paprika
    1/2 ts Dried fennel seeds
           Salt & black pepper
           Crushed red pepper
      2 tb Tomato paste
     28 oz Can tomato puree
      8 c  Chicken stock
     10 oz Bag refrigerated or frozen
           -  cheese tortellini
  1 1/4 c  Heavy cream
      1 bn Tuscan (lacinato) kale;
           - leaves stripped, chopped
    1/2 c  Fresh basil; roughly chopped
      1    Lemon; juiced
           Parmesan; grated,
           - for serving

  If using the sausage, heat the olive oil in a large pot or Dutch
  oven over medium-high (if not using sausage, heat the oil on
  medium, then proceed to next paragraph.) Add the sausage and cook,
  breaking it up with a spoon as you go, until it is browned, 5 to
  9 minutes. Push the sausage to one side of the pot and spoon out
  any excess grease, leaving about 2 tb behind.

  If necessary, adjust heat to medium, then add onion, garlic,
  paprika, fennel, 1-1/2 ts each salt and black pepper, and a pinch
  of crushed red pepper, and cook, stirring, for 2 minutes, until the
  onion is just softened and everything is fragrant. Add the tomato
  paste and cook, stirring, until it darkens, 2 to 3 minutes. Adjust
  heat to high, stir in tomato purée and stock, cover the pot and
  bring to a gentle boil, then add the tortellini and cook until
  tender, 2 to 3 minutes (1 minute longer if frozen).

  Add the heavy cream, kale and basil, and cook, stirring, until
  warmed through and the kale and basil are just wilted, 2 minutes
  more. Remove from heat and add the lemon juice. Stir to
  incorporate, then taste and season with salt and pepper as needed.

  Serve warm topped with plenty of grated Parmesan. Soup can be
  refrigerated for up to 5 days or frozen for up to 3 months.

  Recipe by Dan Pelosi

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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