A soup that comes together super quick is the answer for a comforting fall meal.
1 Tablespoon olive oil
1/2 small onion, chopped
1 clove garlic, minced
2 links Bread Garden Market Italian Sausage
1 bunch kale, washed, de-ribbed, torn into pieces
1 14.5 oz can cannellini beans
4 cups low-sodium chicken broth
10 ounces frozen cheese tortellini
chopped parsley for garnish
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic, and sausage. Cook, stirring frequently until sausage is just browned on the outside and onions are soft. Add kale and cook, tossing occasionally, until wilted about 3 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer until flavors meld and sausages cook, about 15-20 minutes. Add frozen ravioli and cook 5 minutes more. Remove sausage links and slice into coins. Return sausage to pot and season with salt and pepper. Portion into bowls and garnish with parsley.