Tortellini and Meatball Tomato Soup


What a great year 2015 was! We both had awesome career opportunities and challenges. Our little family was made complete with addition of our sweet, goofy, baby Sven. Our friendship survived the challenges of the first six months with a new puppy! It wasn’t always easy! We kicked off our careers as DIY champs by creating our chalkboard, refinishing an old bench and finally painting our countertops! We planted our first garden, which was so fun and I wish we had room for more. We took a fun little trip and got to ride on a train through the Rocky Mountains.

I had so much fun with this blog this year! Learning new cooking techniques and getting inspirations from the Food Network has all paid off with some of the best food I’ve ever made. And as a bonus I met my goal of creating 50 posts and getting 1000 views!!!! What an accomplishment! I also hosted Thanksgiving and Christmas this year! I had so much fun cooking with my dad this year and learned a lot from him.

I can’t wait to see what exciting adventures 2016 holds for us! So my first post of 2016 is our last meal of 2015. It was quite different than our 2014 feast of everything wrapped in bacon. I haven’t really started my journey into the wide world of soup making. But here we go! This soup was amazing and ended up being quite a hearty meal! It’s just a little spicy and has some great textures that really help make it feel like a meal. I hope you all enjoy! And look for my next post……. Straight out of Julia Child’s Master the Art of French Cooking we are making Beouf Bourguignon. Yum!

But first let’s make some soup!

Ingredients:

  • 1 lb ground Italian sausage
  • 1/4 cup Parmesan
  • 1 Tbsp Grapeseed Oil
  • 1 small Onion, diced
  • 2 cloves Garlic, minced
  • 1 cup Kale, chopped
  • 2 tsp Red Pepper Flakes
  • 1 tsp Rosemary
  • 2 oz Tomato Paste
  • 4 oz Tomato Sauce
  • 4 cups Chicken Broth
  • 2 Cups Water
  • 1 package frozen Cheese Tortellini
  • Salt and Pepper to taste

Roll the sausage and Parmesan into bite sized meatballs. In a medium saucepan heat the oil and cook the meatballs about 5-7 minutes until they are fully cooked through. Set aside on a paper towel.

In a large pot, over medium heat, add some more oil and the onions. Sauté the onions for about 3-5 minutes, until they become soft and opaque. Add the garlic and kale and sauté for another 2 minutes. Add the tomato paste, tomato sauce, red pepper flakes, salt, pepper and Rosemary. Give it a few stirs and then add the chicken broth. Bring to a boil, add the meatballs and tortellini. Cook for the amount of time specified on the tortellini. 

And voilà! There you have it 🙂

Happy New Year everyone!

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