Creamy Tortellini, Sausage, And Kale Soup

• 1 tablespoon olive oil
• 12 ounces Italian sausage removed from casings, pork, turkey, or chicken
• 1 cup diced onion finely
• 1 cup finely chopped carrot
• 2 cloves garlic minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 42 ounces diced tomatoes
• 8 cups chicken broth
• 1 bunch Tuscan kale stems removed and roughly chopped
• 20 ounces BUITONI(R) 3-Cheese Tortellini
• 1 cup Buitoni Alfredo Sauce
• 1/2 cup fresh parsley finely chopped

1. Set a large stockpot over medium-high heat and add the olive oil. Once the oil is hot, add the sausage, onion, and carrot. Cook, breaking up the sausage with a rubber spatula, for 6-7 minutes, until the sausage is browned and the vegetables are softened. Add the garlic, basil, oregano, thyme, salt, and pepper to the pot. Saute for a minute longer, until the garlic is fragrant.
2. Pour the diced tomatoes and 7 cups of chicken broth into the pot. Cover and bring the broth to a boil. Once boiling, immediately reduce the heat to low so that the soup is simmering.
3. Simmer for 15-20 minutes, until the carrots are very soft. Remove the lid fromn the pot and add the chopped kale and tortellini. Stir to incorporate into the soup. Replace the lid and continue simmering for 8-9 minutes, until the tortellini is just cooked and the kale is wilted and dark green.
4. Stir the Alfredo sauce and half of the fresh chopped parsley into the soup. Taste and adjust salt and pepper, if needed. If the soup appears too thick, add an additional cup of chicken broth. Replace the lid and allow the soup to simmer for 2-3 minutes, until fully heated through.
5. Serve the soup immediately, garnished with the remaining fresh chopped parsley.

olive oil, pork, onion, carrot, garlic, basil, oregano, thyme, salt, black pepper, tomatoes, chicken broth, buitoni alfredo sauce, parsley

Taken from www.yummly.com/recipe/Creamy-Tortellini_-Sausage_-and-Kale-Soup-2567767 (may not work)