Ingredients
1½lbground Italian sausage
1white onionsmall, peeled and diced
2carrotslarge, peeled and diced
4clovesgarlicminced
¼cupwhite-whole wheat flouror all-purpose flour
6cupschicken stock
1pkgcheese tortellinirefrigerated
2ozspinach
2ozcollard
1ozbaby kale
2cupsmilk
salt and pepperto taste
Preparation
Cook Italian sausage in a large stockpot over medium-high heat until browned, crumbling it as it cooks.
Using a slotted spoon, transfer the cooked sausage to a separate plate and set aside. Reserve 2 tablespoons of grease in the pan, discarding the rest.
Stir in onions and carrots, and saute for 4 to 5 minutes or until the onions are soft and translucent, stirring occasionally.
Add in the garlic and saute for an additional 1 to 2 minutes, or until fragrant, stirring occasionally. Stir in the flour until it’s evenly coating the veggies, and cook for an additional 1 minute, stirring occasionally.
Gradually add in the chicken stock, and stir to combine.
Continue cooking until the mixture reaches a simmer. Then, reduce heat to medium-low and simmer for 5 minutes.
Stir in the cooked sausage, tortellini, spinach, and milk, and continue simmering for 4 to 5 minutes, or until the tortellini is al dente.
Taste, and season with salt and pepper to taste.
Serve immediately.
