Creamy Parmesan soup

This soup is filled with spicy sausage, white beans, kale and tortellini. It is comforting, creamy but still filling enough to feel like a full meal! Perfect for the cold weather.

Ingredients

• Olive oil: 1-2 tbsp

• Ground spicy sausage 16 oz - I used Hatfield fresh ground hot Italian

• Shallot: 1 whole

• Chopped kale: about 2-3 cups

• Chicken broth 32 oz - I used swanswon Parmesan chicken brodo

• Butter: 2 tbsp

• Heavy cream: 1/2 cup

• Grated Parmesan: 1 cup

• Tortellini about 2-3 cups: I used O Sole Mio brand; Pork, aged prosciutto, parmesan; you can use any kind of tortellini you’d like but I would stick with pork or cheese for this soup

• White beans 1 can: I used Goya small white beans

• Garlic powder: 1 tbsp

• Onion powder: 1 tbsp

• Salt: 1/2 tsp

• Pepper: 1/2 tsp

• Parsley: 1 tsp

• Shredded parm to top at the end

*Always start with less and add more seasonings to taste

Instructions:

- Slice your shallots

- Add olive oil to your pot & turn to medium high heat

- Add your sausage and begin to brown

- About 1/2 way thru browning add your sliced shallots & 2 tbsp butter

- Finish cooking your sausage thru

- Once cooked add in your kale & beans (with the liquid from the can) and stir

- Add in your seasonings and mix

- Add your chicken broth, heavy cream & parmesan

- Add your uncooked tortellini

- Turn to a light simmer, cover and cook about 10 minutes (keep an eye on tortellini to make sure they don’t absorb too much of the soup while cooking)

- Taste and adjust seasoning to your liking

- Leave on low with lid until ready to serve

- Sprinkle with shredded parm, parsley & black pepper when serving

- Best served with crusty bread to dip!