Sausage, Kale, White Bean, and Tortellini Soup
Sausage, Kale, White Bean and Tortellini Soup
The inspiration for this soup came from the chef and owner of Las Margaritas in Winnemucca, NV. The restaurant is a convenient stop between home in Boise and Black Rock Desert. In 2012, we stopped there on own way home. We had eaten a large meal, paid our bill and were headed for the door when he presented this soup for us to eat. We sat down and ate it on already full stomachs. It was delicious.
INGREDIENTS
Splash of EVOO
1 lb uncooked Italian pork or chicken sausage, casings removed
2 tsp dried fennel seed, coarsely ground using mortar and pestle
1/2 tsp red pepper flakes
1 medium size onion, medium dice
4 gloves garlic, chopped
1/2 cup dry vermouth
2 14.5 ounce cans of diced fire roasted tomatoes
2 cups low sodium chicken stock
1 Tbsp balsamic vinegar
1/2 10-ounce bag **tuscan kale**, cut and washed (prefer fresh)
1 15 ounce can chickpeas, rinsed and drained
1/4 tsp kosher salt plus more to taste
10 grinds freshly ground pepper
1/2 lb cheese tortellini, cooked separately (or equivalent of gluten-free pasta alternative), consider frozen option
TOPPINGS
Olive oil
Shredded parmesan for topping
Heat a splash of EVOO. Brown 1 package mild Italian sausage ¾-1 pound with 2 tsp crushed fennel seed and a sprinkling of red pepper flakes. Remove. If no fat rendered, add EVOO to pan and sauté the diced onions. A few minutes later, add chopped garlic and cook for 1 more minute. Deglaze with vermouth. Add 2 can of fired roasted tomatoes and cook off excess liquid. Add 2 cups of stock and balsamic vinegar and sausage and bring to boil and simmer for 20 minutes. Add chick peas and kale and cook until chickpeas are heated through and kale is wilter. Add salt and pepper to taste.
Cook cheese tortellini separately and place portions in serving bowls. Pour the soup over the tortellini. Serve with a splash of EVOO and grated Parmesan. (If the tortellini is added too early, they will get mushy).
If you chose to refrigerate or freeze the base, do not add the tortellini. When reheating, you may notice that there is not much liquid. To add more liquid, add 1-1 1/2 cups of water and 1 Tbsp of tomato paste per cup of additional water. Simmer for 20 minutes to meld flavors.
