Lately, my standards on a healthy balanced dinner have been lowered substantially by my lack of energy and time. This is a good thing, busy means business, yay! But when asked, what’s for dinner? My most common answer lately is, leftovers. Which, for some reason, doesn’t ever include the healthiest part of the meal, the veggies! I can’t help but prepare my entree large enough to have leftovers, but when it comes to portioning the veggies on the side, it’s always a perfect portion for just two people. Me, and my husband.
Leftovers are great, and I eat them for lunch most days of the week. But for dinner, they have just not been cutting it. Feeling a bit sluggish from the blizzard and my lack of proper nutrition last week, I took a stand!! Honey, we’re going to the grocery store! We came back with a variety of items, but tonight’s dinner only required some Italian sausage and cheese tortellini. Everything else we had in the fridge or the pantry. Some of you may be hexing me, packaged cheese tortellini! gasp! They are from Sprouts Farmer’s Market, which means that they’re not the worst thing in the world for me. Hey, they may even be organic.
So, what’s for dinner when things get hectic? Sausage, Kale and Tortellini Soup.
Sausage, Kale and Tortellini Soup
This is a very simple, dump it all in the pot, soup.
Here is what I used, this serves 4:
– Italian Sausage, 3 links, casings taken off
– 2-3 Garlic cloves, minced
– 1/2 a bunch of Kale – I had some left in the fridge that was a little to soggy to eat in a salad. Perfect for a soup though.
– 1/2 cup Carrots chips, that I sliced to be mini carrot strips. Use any type of carrot you have on hand.
– 2 cans of Diced tomatoes, one regular can and one petite diced. Sometimes, I’ll use one can of diced and a can of crushed tomatoes. It’s really about what ever you have on hand.
– Vegetable base to make 2 cups of stock
– 8 oz. Package of Cheese Tortellini
– Basil, Oregano, Onion powder, Garlic Powder, Kosher Salt and fresh Ground Pepper. Seasonings that I use for most tomato-y things.
Here is your very brief description of how to prepare this soup.
Brown the sausage in the stock pot, make sure to break it up while it’s browning. I don’t personally love large hunks of sausage in my soups. Remember not to brown on a super high heat, you want to render some of the fat out while it’s browning. Add the garlic and kale next, turn it a couple times in the pan. You’ll notice the kale starting to cook a little, then you add the remainder of the ingredients, minus the tortellini.
Scrape the brown bits from the bottom of the pan when you add the tomatoes and broth. That’s all the good stuff, don’t forget about it.
Bring everything to a boil, then add the tortellini. Cover, and turn down the heat to a simmer. I usually check the soup every so often while I’m in the kitchen. But, if you’d like to set it and forget it, I’d say about 20-30 minutes should do the trick for cooking the tortellini all the way through.
This is a favorite of mine, my husband’s and my brother’s. A soup that is man approved, is a winning soup in my book. I hope this brings you some solitude, and nutrition, during your hectic work or school week. Bon Appetit!