With the cooler weather sweeping the Northeast & Midwest we wanted to share a classic recipe that is light enough for spring but heavy enough to keep you cozy during these unexpected chilly days. Our Tuscan Tortellini Stew comes together so quickly and it is a crowd-pleaser!
1 pound bulk pork sausage(can sub spicy sausage)
1 32 ounce carton reduced-sodium chicken broth
1 14 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 Jar Bellisari’s Calabrian and Sweet Tomato Fennel Spread
1 cup chopped onion
1 cup water
4 cups chopped kale
1 9 ounce package refrigerated cheese-filled tortellini or ravioli
¼ cup whipping cream
½ cup grated Parmesan cheese
In a large skillet cook sausage over medium-high heat until browned. Drain off fat. Transfer sausage to a 6-quart slow cooker. Stir in the next five ingredients (through water). Cover and cook on low for 6 hours or on high for 3 hours.
If using low, turn to high. Stir in the next three ingredients (through cream). Cover and cook on high about 30 minutes more or until tortellini is tender. Top servings with Parmesan cheese.