National Tortellini Day! Have some Tortellini Soup for Pasta of the Month~

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 and gold tortellini pendants to their meetings and serve to preserve the traditions of the tortellini. (I want a red tortellini hat!)

Here in the U.S., we just like to eat the little things – with sauce, or, like this recipe, as a soup!

 
What are the ingredients?

There are just five ingredients – all of them found easily at the grocery store. You will need:

• Olive Oil
• Italian sausage in casings (I used hot, but sweet works too)
•  kale cut into thin ribbons (I prefer the lacinato, but any kale works – you can also use chard or spinach.
• fresh garlic
• chicken broth – homemade or those in the carton
• cheese filled tortellini (or any kind you like the best)

Making the Tortellini soup – 

Heat the olive oil in a large kettle.  Cut the sausages into bite sized pieces and brown in the hot olive oil.

Now add the kale and garlic and continue to cook until the kale starts to wilt, then mix in the broth, stirring to loosen all the browned bits from the bottom of the pan.

Next, bring the broth boil, then reduce heat and simmer until the sausage is cooked through and the kale is soft and tender.

The tortellini is next. Add it to the broth 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

Print ^[7]

Tortellini Soup

A delicious and hearty soup of tortellini and flavorful sausage.

Course: Main Course, main dish, Soup

Cuisine: American, Italian

Keyword: italian sausage, kale, pasta, soup, tortellini

Servings: 4 servings

Author: HelenFern

Ingredients

• 2 Tablespoons olive oil
• 6 Italian sausage in casings
• 2 cups kale, cut into ribbons
• 2 large cloves of fresh garlic
• 8 cups chicken broth
• 4 cups fresh, cheese filled tortellini (You can really use any filling that sounds good to you)

Instructions

1. Heat the olive oil in a large kettle.  Cut the sausages into bite sized pieces and brown in the hot olive oil.

2. 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.

3. Let the broth boil, then reduce heat and simmer until the sausage is cooked through and the kale is soft and tender.

4. 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)

5. Serve hot with garlic bread or bread sticks.

Recipe Notes

 

© Copyright 2017 The Lazy Gastronome

This recipe was shared at the Saucy Saturdays Party! ^[8]

Leave me a comment – I’d love to hear your thoughts!