Italian Sausage Tortellini Soup + Weekly Dinner Menu.

It was in the 20's last night and I know that I shouldn't be complaining because a lot of y'all are facing negative temperatures right now. But that is not ok for Charleston. This type of weather demands hot soup, fuzzy socks, and a roaring fire. Try this one tonight! 

Italian Sausage Tortellini Soup

Recipe and photo from Two Peas and Their Pod

1 lb. Italian Sausage, rolled into 1/4 teaspoon size balls
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
8 cups vegetable or chicken broth
2 (15 ounce) cans diced tomatoes
1 1/2 cups chopped kale
2 cups cheese tortellini (fresh or frozen)
1/4 cup chopped fresh basil
Salt and black pepper, to taste

In a large skillet, brown the mini sausage balls until cooked through. This will take about 5-7 minutes. Drain off the grease and place the sausage balls on a plate lined with paper towels.

In a large pot, heat the olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers, bay leaf, and red pepper flakes. Cook until peppers are soft, about 3 minutes.

Stir in the broth, tomatoes, and kale. Add the cheese tortellini and cook until tortellini is tender, 7-8 minutes. Stir in the fresh basil and season with salt and pepper, to taste. Stir in the mini sausage balls and heat until warm. Remove the bay leaf and serve.

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Here's what's on our dinner menu this week..

Monday - Chicken enchiladas with rice

Tuesday - Lightened up lasagna soup

Wednesday - Sundried tomato and feta turkey meatloaf with mashed potatoes

Thursday - Trader Joe's Greek chicken with orzo

 Friday -  Angel Oak with the supper club for Restaurant Week!

Saturday - Grilling steaks with the parents

Sunday - Trader Joe's chicken fettuccine alfredo