CALORIES: 500
PREP: 5 minutes
COOK: 15 minutes
Nut-Free
1 tbsp | oil |
---|---|
1 lb | smoked turkey sausage, sliced |
2 | garlic cloves, minced |
1 | 19-oz can fire-roasted tomatoes |
1 cup | chicken broth |
1 tbsp | Italian seasoning |
1 package | cheese tortellini |
4 cups | shredded green kale |
1/4 cup | freshly grated Parmesan cheese |
Salt and pepper to taste |
In a large skillet, heat the oil over medium-high heat. Add the sausage to the skillet. Cook, stirring occasionally, until it is golden, about 3 to 4 minutes. Remove the sausage from the skillet and set it aside.
Add the garlic to the skillet, and cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the fire-roasted tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a boil. Stir in the tortellini. Cover the skillet and continue to cook, stirring occasionally, until the pasta is cooked through, about 4 to 5 minutes.
Once tender, stir in the kale. Continue to cook until the kale is wilted, about 3 minutes. Return the sausage to the skillet and stir in the Parmesan cheese.
Serve immediately or store in the refrigerator for up to 3 days.
Per serving | |
---|---|
Calories (kcal) | 500 |
Total Fat (g) | 25 |
Saturated fat (g) | 7 |
Cholesterol (mg) | 155 |
Sodium (mg) | 1150 |
Total Carbohydrate (g) | 45 |
Dietary Fiber (g) | 1 |
Total Sugars (g) | 5 |
Protein (g) | 27 |
Calcium (mg) | 255 |
Iron (mg) | 3 |
Potassium (mg) | 290 |
© 2019 Inspired Entertainment Inc. All rights reserved.