Creamy Tortellini Soup

Ingredients

• 2 tbsp garlic infused olive oil
• 500 g pork sausege
• 1 leek ((only the green parts) diced)
• 1 large carrot ((peeled and diced))
• 1/2 bunch kale ((stems removed and leaves chopped))
• 2 tsp Italian seasoning (*(see FODMAP tips in the article above))
• 1 can tomato paste ((170 g))
• 120 ml dry white wine (1/2 cup)
• 2 tbsp gum free gluten-free flour (* read "what kind of flour to use" in the article above )
• 950 ml low fodmap chicken stock* (4 cups *(see FODMAP tips in the article above))
• 250 g gluten-free tortellini
• 80 ml lactose free heavy cream ((1/3 cup))

Instructions

1. 1

   Heat garlic infused 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.

2. 2

   When sausage is mostly browned, add green parts the leek and carrot, sauté for 5 minutes or until the vegetables are soft.

3. 3

   Stir in the italian seasoning , and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent it from burning.

4. 4

   Add wine and let it cook out for a few minutes. Stir the flour into the sausage and cook for 1 minute. It’ll be sticky and dry. Gradually add in the chicken broth, stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes.

5. 5

   Add the cream, then bring it to a low simmer. Add the tortellini and kale. Cook just until tortellini is al dente, per package directions. Serve with fresh parsley and Parmesan.

6. 6

   Enjoy :)