← Nouns Cooking · Soup Pot

Ingredients

• 450 g Italian sausages, skins removed
• 1 tbsp Olive oil
• 1 Onion, chopped
• 4 cloves Garlic, finely chopped
• 2 tbsp Tomato purée (paste)
• 400 g tinned crushed tomatoes
• 1 l chicken stock
• 150 g Kale, stems removed, torn
• 300 g fresh cheese or meat tortellini
• 200 ml double cream
• ¼ tsp Chilli flakes
• grated parmesan, to serve (optional)
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium-high heat. Add the sausage meat and break it up with a spoon, frying for 6–8 min until browned and cooked through.
2. Add the onion and cook for 4 min, then the garlic and tomato paste for 1 minute more.
3. Pour in the tomatoes and stock, scraping up the browned bits from the bottom. Bring to a boil and simmer for 10 min.
4. Add the kale and tortellini and simmer for 3–4 min, until the pasta is tender and the kale has wilted.
5. Stir in the cream and chilli flakes, warm through without boiling and season. Serve with parmesan.

Tips

• Cook only as much tortellini as you will eat; leftover pasta goes soft in the broth.
• Cheese tortellini, vegetable stock and a pinch of fennel seeds instead of sausage make a vegetarian version. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Love and Lemons