Sausage Tortellini Soup

If it's raining at your house, like it is at mine, you're probably feeling hungry for some autumn soup for a cozy November dinner. Try this one!

What You Need:
1 lb ground sweet Italian sausage
1 onion
2 carrots
olive oil
32 oz chicken broth
2 C water
1 can (14.5 oz) petite diced tomatoes
1 can (8 oz) tomato sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 C milk or cream
1-2 T flour
1 8oz package dried tortellini
2 C chopped kale

To Prepare:
In a large saucepan, brown the sausage until fully cooked. 

Chop 1 onion and 2 carrots into small pieces. 

Remove sausage from pan when cooked and set aside.

Pour a swirl of olive oil in the saucepan and add onion and carrot.

Cook until softened, about 5-8 minutes, stirring occasionally.

Add 32 oz chicken broth, 2 C water, 1 can petite diced tomatoes, 1 can tomato sauce, 1/2 tsp basil, and 1/2 tsp oregano. Turn heat to high.

Whisk a heaping tablespoon of flour into about 1/2 C of milk or cream. When dissolved, add this to the soup and stir well.

Bring soup to a boil.

Add tortellini and cook as long as is directed on the package (probably about 15 minutes), stirring occasionally.

Add chopped kale before serving and stir to allow it to soften.