chicken sausage & kale soup with tortellini
This is one of our favorite soups to make when it gets cold out. It’s SO delicious and full of protein & micronutrients, SO great for recovery after a cool run. I’d def add a few slices of good bread to make sure you’re meeting your carb and energy needs, especially if your training volume is higher!
Ingredients
1 pound mild Italian chicken sausage, casing removed
1 medium yellow onion, chopped
6 garlic cloves, minced
1.5 quarts low-sodium chicken broth
1 (14-ounce) can no salt added crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon sea salt
1 bunch curly kale, stemmed and roughly torn
10 ounces fresh cheese tortellini (GF if needed)
1/2 cup heavy cream
Freshly grated Parmesan cheese, for serving (optional)
¼ teaspoon red pepper flakes, for serving (optional)
Directions
Heat a large pot over medium-high heat. Add the sausage, onion, and garlic and cook, breaking up the meat with a wooden spoon, until the sausage is browned and the onion has softened, about 5 minutes. Drain off any excessive fat.
Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully incorporated. Bring to a boil and add the salt and chopped kale, then reduce the heat to a simmer and cook until slightly reduced, about 15 minutes.
Stir in the tortellini and cream. Cook until the kale is wilted and the pasta is tender, 3 to 5 minutes.
Serve!Sprinkle with Parmesan and red pepper flakes, if desired, before serving.
