Heat 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|
|Calories from Fat: 1655 (63%)|
|Amt Per Serving||% DV|
|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 %|
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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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