1 lb spicy italian sausage, bulk (casing removed if you bought in links)
1 yellow onion, diced
6 cloves garlic, minced
5 c chicken broth, more as needed
10 oz tortellini of choice (I used spinach tortellini)
1 tsp ground fennel
3/4 tsp italian seasoning
3/4 tsp dried oregano
1/4 tsp red pepper flakes
1 1/2 tsp salt, more or less to taste
1/2 tsp pepper, to taste
3/4 c nut pods original (can sub regular milk, or any other non dairy creamer of choice)
4–5 handfuls chopped kale, removed from stem
Parmesan, for serving, optional
Scale
Instructions
heat oil in dutch oven or large stock pot over medium high heat. Add sausage and cook, breaking up with the back of your spoon until fully cooked and crumbly.
Add onion, garlic, and spices, and cook another few minutes, until onion is soft and garlic fragrant.
Pour in chicken broth and add tortellini, bring to a boil and cook just until tortellini is cooked.
Stir in nutpods (or milk) and shredded kale and cook another 2-3 minutes until kale is wilted.
Adjust salt and pepper, then serve warm topped with parmesan!
