Servings: 4 meals
Calories: 547kcal
Ingredients
- ½ lb. spicy Italian pork sausage
- 1 cup julienned red bell pepper
- ½ cup chopped sweet white onion
- 8 oz. gluten-free cheese tortellini
- 4 cups chicken stock
- 15 ounces fire roasted tomatoes
- 2 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- 2 cups chopped kale
- ⅓ cup heavy cream
- ¼ cup shaved Parmesan cheese
- ⅓ cup chopped fresh basil
Instructions
- Heat a 4-quart Dutch oven over medium-high heat and add sausage. Brown for 5 minutes using a wooden spatula to break into crumbles. Add onion and bell pepper and continue to cook 5 minutes, stirring occasionally.
- Stir in oregano, sea salt, tomato paste, fire-roasted tomatoes, and chicken stock. Bring to a boil. Boil for 10 minutes. Stir in kale and tortellini. Boil for 5 minutes longer. Turn heat off and stir in heavy cream. Ladle into 4 black MPOF containers and cool for 10 minutes before topping with Parmesan and chopped basil.
Notes
WW Smart Points= Green:15 Blue:15 Purple:15
Nutrition
Calories: 547kcal | Carbohydrates: 44.1g | Protein: 22.1g | Fat: 32.4g | Fiber: 9.1g
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