By: Willy Street Co-op, adapted from www.damndelicious.net
This is a fast and satisfying one pot meal that will test your dedication to always always using soup stocks. Sub the stock with water and see what you think! The fresh herbs, tomato, and cream alone are quite satisfying.
Ingredients
- 1 tablespoon Organic Valley butter or ghee
- 1 lb Bulk Willy Street Co-op Italian sausage
- 3 cloves New Traditions Homestead garlic, minced
- 1 medium New Traditions Homestead sweet onion, diced
- 1-2 tablespoon LoveFood Fresh oregano, rosemary, and/or thyme
- 2 Tbsp Meadowlark all-purpose flour (in bulk)
- 2-3 cups water
- 1 large New Traditions Homestead heirloom tomato, diced
- 1 package RP’s Pasta Four Cheese Tortelloni
- 1 bunch Crossroads Community Farm lacinato kale, stems removed and chopped
- ⅓ ½ cup Organic Valley heavy cream
- 3 tablespoon LoveFood chopped fresh basil
- Salt and pepper to taste
- Sartori shredded Parmesan for topping
Preparation
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Heat butter of ghee in a large stockpot over medium heat. Cook the Italian sausage until browned, being sure to crumble it as it cooks. Drain off the excess grease if desired.
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Add the garlic, onions, and any fresh herbs you’re using (with the exception of the basil, which will be added at the end) and cook until onions are translucent.
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Stir in flour and brown for 1-2 minutes.
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Add water and heirloom tomatoes and bring to a simmer for 10-15 minutes until the mixture has slightly reduced and thickened.
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Add the tortelloni and kale and cook until tender, roughly 5-7 minutes.
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Finally, add the heavy cream and basil and season to taste with salt and pepper. Top with Parmesan if desired and enjoy!
