Servings: 6

Ingredients

• Sausage (1 lb, see notes)
• Yellow onion (1)
• Garlic (3 cloves)
• Flour (3 tbsp)
• Dried basil (1 tsp)
• Oregano (½ tsp)
• Cayenne (1 pinch)
• Mustard powder (½ tsp)
• Black pepper (½ tsp)
• Red pepper flakes (1 pinch)
• Hot sauce (1 tsp)
• Chicken broth (5 cups)
• Heavy cream (1 cup)
• Kale (2 cups)
• Tortellini, refrigerated or frozen (2 cups / ~10 oz)

Directions

1. Dice onion and mince garlic.
2. Cook sausage and onion over medium-high heat until onions are soft and sausage is cooked through, 8-10 minutes.
3. Add garlic and cook for 1 minute.
4. Add flour and cook for 1-2 minutes.
5. Add basil, oregano, cayenne, mustard powder, pepper, red pepper flakes, and hot sauce. Stir to combine.
6. Add chicken broth, scraping bottom of pot with spatula.
7. Slowly stir in heavy cream.
8. Bring to a boil, then reduce to a simmer.
9. Add tortellini and kale, then continue simmering for 5 minutes.
10. Taste and adjust salt as needed.

Notes:

• This recipe originally called for ground Italian sausage, but I’ve tried it with medallions of other types of sausage and that worked fine. Go with whatever you like/have on hand.
• You can use spinach instead of kale. If you do, add it just a minute before serving instead of at the same time as the tortellini.