We tried something new with the frozen tortellini we had in the freezer. Chicken bone broth, carrots, zuccini, spinach, ground turkey meatballs and frozen tortellini. Quick and deliscious. We topped it with fresh parmacean cheese and chopped parsley. Pair it with some crusty bread for dipping and you have an amazing dish.
2 ½ Quarts chicken stock
3 bay leaves
3-4 white potatoes
2 pounds fresh kale
¾ cup fresh mushrooms
4-6 cloves of garlic
1 pound chorizo sausage (non casing)
1 table spoon cooking sherry or white wine
2 15 oz. cans of garbanzo beans
28 oz. diced tomatoes
½ tsp black pepper
½ tsp. sage
½ tsp adobo seasoning
Crushed red pepper to taste
In a 5 quart sauce pan over medium heat, heat chicken stock and add 2 carrots chopped into large chunks, 1 onions cut into large chunks, and 1 bay leaf. Bring to a boil and simmer for 20 minutes. Strain out the broth and set aside.
Finely chop the mushroom and onions fine
Peel and chop potatoes to ¾ inch chunks
Chop kale into medium sized pieces
In a 5 quart sauce pan, saute mushrooms, garlic, and onions in 2 table spoons olive oil for 3-5 minutes
Add chorizo and wine allow sausage to brown, stirring frequently.
Add garbanzo beans, tomatoes, broth, potatoes, and reaming bay leaves.
Bring to a boil and then simmer 20- 30 minutes.
Enjoy the Soup. It’s one of our families favorite recipes!