It’s National Tortellini Day – a day to celebrate these little, stuffed pastas! Not to be confused with tortelloni (a big stuffed pasta),
these are round and bite sized morsels of deliciousness.
The region of Bologna claims to have been the originating source of this pasta, typically stuffed with prosciutto, mortadella and Parmigiano-Reggiano. They are round and shaped like a belly button, most likely a design to keep the filling from leaking out.
Did you know there is actually an organization dedicated to this yummy little treat? The Learned Order of the Tortellini. They wear red and gold hats shaped like the pasta to their meetings and serve to preserve the traditions of the tortellini.
But here – we just like to eat the little things – with sauce, or, like this recipe, as a soup!
What you need:
- 2 Tablespoons Olive Oil
- 5-6 Italian sausage in casings (I used hot, but sweet works too)
- 2 cups of kale cut into thin ribbons
- 2 large cloves of garlic
- 8 cups chicken broth
- 4 cups fresh cheese filled tortellini (or any kind you like the best)
How to Do it:
Heat the olive oil in a large kettle. Cut the sausages into bite sized pieces and brown in the hot olive oil.
Add the kale and garlic and continue to cook until the kale starts to wilt. Stir in the broth, stirring to loosen all the browned bits from the bottom of the pan.
Let the broth boil, then reduce heat and simmer until the sausage is cooked through and the kale is soft and tender.
Next, add the tortellini and cook until the pasta is done, about 15-20 minutes. (Fresh pasta will take less time than the dried version)
Serve hot with garlic bread or bread sticks.
Makes 4 servings
© Copyright 2017 The Lazy Gastronome
This recipe was shared at the Saucy Saturdays Party!