Creamy Tortellini Soup

This is a newer recipe for me and I absolutely love it!  I don't eat red meat so I add Impossible Burger into my recipe and the taste is perfection. Allowing the soup to have time to blend all the flavors together is what makes this soup irresistible on a cold day. You can serve this up as a main dish with a side of rustic bread with a dollop of canna-butter and you are good to go.  
Picture

Serves 4-6
Total Time: 30 min. 

Nutritional Information:
It's delicious! 

Cannabis Infusion: ​
  • My preferred method for this recipe would be to add some canna-oil to my broth and mix in any other ingredients that have liquid like the tomato sauce and the heavy cream.  The canna-oil needs to be well blended if you choose this method. 
  • You can also add in a dab of your pre-made canna-butter to the potency you prefer.  Adding a dollop of butter doesn't change the taste if you only add in a tablespoon or two
  • You also have the option here to add in some canna-flour and fine tune the potency 
The Stuff You'll Need:  ​
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casing removed (gross) I use Impossible Burger and it tastes great as a replacement
  • 3 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 2 teaspoons Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable stock
  • 1 (8-ounce) can tomato sauce
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 1/2 bunch kale, stems removed and leaves chopped
  • 1/3 cup heavy cream (for vegans you can substitute the extra creamy oat milk by Chobani 
  • 3 tablespoons chopped fresh basil
Pay Attention to the Directions:​
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage (I don't eat meat so I use Impossible Burger) and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.​
  2. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  5. Stir in tortellini; cover and cook until tender, about 5-7 minutes.
  6. Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
  7. Serve immediately