I had to go to the shelter yesterday to pick up the frozen turkey carcasses they saved for me to make gravy. I just can't go there empty handed. When I pull up the men have such excited looks on their faces that I have to have something to feed them. I whipped up 50 quarts of this soup.
First I made chicken stock with some leftover chicken bones.
I will give you the recipe for a normal amount. Saute 1 medium diced onion and 4 stalks of diced celery in 2 T. of oil.
Add 1 lb. of Italian sausage and break it up as it browns. Sprinkle in 1 tsp. of granulated garlic, 2 tsp. Italian seasoning, 1 tsp. salt and 1 tsp. of black pepper.
Add 2 C. of chicken stock and 2 cans of tomato soup. I added some I had frozen along with what I had just made. Let this come to a low boil.
Add a bunch of diced kale.
I had 20 lbs. of cheese tortellini and wanted to stretch it so I added 4 lbs. of campanella pasta. You can skip this step. Add 1 bag of frozen cheese tortellini.
After about 3 minutes turn the heat down to a simmer and add 1-1/2 C. of milk and 2 C. of half and half. You can use low fat if you wish. Heat gently, taste and adjust seasoning. Serve with grated Parmesan cheese.
* I added some pesto for added flavor.If you want to do this, add 1/4 cup.