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Suggest a better descriptionHeat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in tortellini; cover and cook until tender, about 5-7 minutes.
Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
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Serving Size: 1 (2776g) | ||
Recipe Makes: 1 | ||
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Calories: 2611 | ||
Calories from Fat: 1655 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 183.9g | 245 % | |
Saturated Fat 67g | 335 % | |
Monounsaturated Fat 83g | ||
Polyunsanturated Fat 23.4g | ||
Cholesterol 456.7mg | 141 % | |
Sodium 6303.8mg | 217 % | |
Potassium 3664.9mg | 96 % | |
Total Carbohydrate 113.4g | 33 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 109.4g | ||
Protein 118.9g | 170 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2611
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