GROCERY LIST:

• Butter
• Olive Oil
• Heavy Cream
• 1 leek (chopped)
• 1 small yellow onion (diced)
• 1 rib of celery (chopped)
• Kale (chopped)
• A few cloves of garlic (minced)
• Spoonful of sun dried tomatoes (chopped)
• A few basil leaves (chopped)
• Can of San Marzano tomatoes (crush them with your hands or buy chopped)
• 1 carton of good quality chicken stock
• Tortellini of your choice
• Italian Sausage (mild or spicy – up to you)
• Parmesan Cheese
• White wine

INSTRUCTIONS:

• Brown off Italian Sausage with some olive oil and set aside.
  • Make sure you’re really getting some nice color on the sausage
  • Don’t drain the pot after you set the meat aside
• Add a little more olive oil and some butter, then saute your leek, onion and sundried tomatoes. Cook for 4-5 minutes to soften everything up.
• Add your garlic, and cook until fragrant.
  • Season now with salt, pepper, and red pepper flakes.
• Deglaze with a little bit of white wine, then let it cook off for a few minutes.
• Add the tomatoes and about half of the basil, then cook for another 4-5 minutes.
• Add in chicken stock, stir, then bring to a boil
• Add the tortellini, and boil until they are softened through.
• Add your Italian sausage back in with a handful of chopped kale. Simmer for a few minutes to let the kale soften.
• Drop in a dash of heavy cream and heat through.
• Cut the heat, add a handful of your fresh parm, and stir to incorporate.
• Garnish with shaved parm and fresh basil.