INGREDIENTS:

    • 1 tablespoon olive oil
    • 1 package Italian chicken sausage(fully cooked) – I used Gilbert’s Caprese
    • 3 cloves garlic, minced
    • 1 medium onion, diced
    • 1 bell pepper (I used red), chopped
    • 2 teaspoons Italian seasoning
    • salt and freshly ground black pepper, to taste
    • 1 (32 oz.) carton chicken stock
    • 1 (28 oz. )can diced tomatoes
    • 1 (9-ounce) package refrigerated three cheese tortellini
    • 2 cups kale, stems removed and leaves chopped
    • chopped fresh basil for garnish

DIRECTIONS:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat.  Add onion and bell pepper and sauté  about 5-6 minutes until soft, add Italian sausage (sliced) and then garlic – sauté until sausage is slightly browned.
  2. Stir in Italian seasoning, s & p, and tomatoes and then gradually whisk in chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced slightly, about 10 minutes.
  3. Stir in tortellini; cover and cook until tender, about 5-7 minutes.
  4. Stir in kale until wilted, about 1-2 minutes.

Note: I used GF tortellini I got from Target – this is the brand: