1bunch collard greenswashed, stems removed and leaves chopped
32ozbox beef broth
10ozpackage spinach or cheese tortellini
parmigiano reggianofor grating
salt and pepper
Heat up the olive oil in a big soup pot set over medium heat, and add the onion, carrot, and rosemary. Season with a pinch of salt and pepper.
Cook for 10 minutes until the ingredients have softened and the onions start to turn translucent.
Add the sausage and cook for another 10 minutes, to let the flavor and fat render out of the sausage a bit and flavor the onions and carrots.
Add the garlic and collard greens to the pan and let the greens wilt for about 5 minutes.
Add the beef broth and bring the soup to a boil over high heat, then add the tortellini. Cook the tortellini for as long as the directions say, but if it’s fresh tortellini it should be about 3-4 minutes.
Taste the broth for seasoning and add salt and pepper as necessary. Remove the rosemary twigs and serve with a grating of fresh parmigiano reggiano. Enjoy!