Non-Tomatoey Soup

This is a delicious soup perfect for when you're not in the mood for a tomato-based soup. It includes ingredients like Italian sausage, vegetables, and tortellini, with a creamy, flavorful broth.

By @foodsofjane

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 1 lb ground italian sausage
• 0.5 white onion
• 2 large carrots
• 1 large garlic clove
• 3 tbsp butter
• 3 tbsp arrowroot starch or flour
• 0.5 tsp chicken bouillon powder
• 32 oz chicken broth
• 12 oz chicken bone broth
• 0.5 cup heavy whipping cream
• 2 bay leaves
• 2 handfuls dino kale
• 3 cups tortellini
• 0 parmesan
• 0 black pepper

Instructions

1. Cook the sausage in the olive oil until it starts to brown.
2. Add the carrot, onion and garlic to the sausage and cook until fragrant, about 3-5 more minutes.
3. Melt the butter in the center of the dutch oven and add the flour and bouillon. Whisk until it forms a roux and cook the roux for 3-5 more minutes.
4. Add all the broth and the cream and bring to a low boil before taking out the bay leaves.
5. Add in the kale and tortellini. Simmer for about 10 minutes on low, and then turn off the heat and let it cool down for 5-10 minutes. It thickens up as it cools.
6. Top with lots of parmesan and black pepper before serving.