Tortellini, Sausage & Kale Soup

Step 1: Sausage ... Add 1/2 of the oil to a soup pot, and bring to medium high heat. Then, add the sausage; breaking it up into 'big' pieces. You don't want to break it up too much; I like a little bit of texture to the soup. Saute, stirring often; until golden brown, and cooked through - it should take 5-7 minutes. Using a spider or slotted spoon, transfer to the sausage to a bowl, as you cook the vegetables.

Step 2: Vegetables ... In the same pot; reduce the heat to medium, and add a bit more oil if necessary (turkey and chicken sausage don't always render a lot of fat; because they are very lean). Add the onion, garlic, a pinch of salt and pepper; and, saute for 2-3 minutes, stirring often.

Step 3: Kale and Broth ... Add the chicken and vegetable broth, kale, thyme, the cooked sausage; and, stir to combine. Bring to a light boil; then, immediate reduce to medium low heat. Cook for 10-15 minutes, until the kale is tender; but, not quite done. This depends on the how fine you chop the kale. Remember, the soup will cook another 5 minutes, once you add the ravioli.

Step 4: Note: the stems that run through the leaf can be very tough. I like to cut around them. Also, if you wrap you hand around the top of the kale leaf and pull straight down; you will remove the tender leaf part; and leave the stem intact. It's a quick way to prep the kale. Then, just bundle up; and chop. I like a fairly fine chop for the soup. Kale is a hearty green; so, it will not break down too much.

Step 5: Ravioli ... Add, the ravioli, season with salt and pepper if necessary; and, cook 5 minutes - just until the ravioli are tender. Remember, they are fresh pasta; so they will not take very long.

Step 6: Finish, Serve, and ENJOY! ... Finish the soup with fresh basil and serve. Crusty bread is the perfect side. Makes a fantastic lunch or light dinner.