Sausage, Kale Tortellini Stew
MAKES 8 servings
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| Photo from Taste of Home |
2 tbsp olive oil
1 lb sausage, casings removed
1 medium onion, sliced
3 cloves garlic, sliced
3/4 tsp Italian seasoning
3/4 tsp Italian seasoning
8 cups packed chopped kale
4 cups reduced-sodium chicken broth
1 pkg (20 oz) refrigerated cheese tortellini
1/2 cup all-purpose flour
1 can (15 oz) small white
beans or pink beans,
drained and rinsed
- In a very large stockpot. heat oil over medium-high to high heat. Crumble in sausage and cook, 6 to 7 minutes, until browned, stirring occasionally.
- Add onion, garlic and Italian seasoning; reduce heat to medium and cook 4 minutes.
- Stir in kale and chicken broth. Cover and cook 8 minutes. Add 4 cups water, cover and bring to a boil over high heat, about 5 minutes.
- Add tortellini. Cook, covered, 3 minutes.
- Meanwhile, whisk flour with 1/2 cup water. Add to pot and cook 3 minutes more, until slightly thickened. Stir in beans and heat through.
