Cooking Method:
- Begin by removing casings from the sausage if necessary. Over medium-high heat, cook the sausage and onions until the sausage is browned and the onions tender, about 8-10 minutes. Drain excess grease.
- Add garlic, cooking for an additional minute, then stir in the flour and cook for 1-2 minutes.
- Mix in the spices, followed by the chicken broth. Use a spatula to clean the pot’s bottom. Gradually add in the heavy cream, bringing the mixture to a boil before reducing to a simmer.
- Introduce the kale and tortellini, letting them cook for 3-5 minutes. Adjust the cooking time based on the tortellini’s requirements.
- Season with salt to your liking and serve, ideally with cheesy garlic bread!
Expert Tips:
- Enhance the flavor by adding Parmesan or Romano cheese rind to the broth.
- Substitute kale with spinach, adding it once the tortellini is cooked.
- Use RANA refrigerated cheese-filled tortellini for best results.
- Crock Pot Alternative: Follow steps 1 and 2, then transfer everything except the cream and tortellini to the slow cooker.
- Cook on high for 4-5 hours or low for 6-7 hours. Add kale at the end, then the cream and cooked tortellini just before serving.
Storage Advice:
- Refrigerate in an airtight container for up to 3 days, or freeze for over 3 months. Note: Tortellini absorbs broth during storage; consider cooking it separately before adding to servings.
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