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It’s that time of year where the weather is pretty unpredictable. We’ve had a few nice days, but we’re still in that phase where most of the days are gray and chilly, and a lot of them are kinda rainy. Perfect soup weather, in my opinion, and this tortellini and kale soup hits the spot. It’s one of the best Beyond sausage recipes I’ve made.
Easy to make, it gets its flavor from white wine and tomato paste, and some spicy Italian sausage, or in this case Beyond sausages. You can use regular if you prefer, but in my opinion, the Beyond vegetarian version is delicious. A bit of Hot Roasted Garlic seasoning from Ava Jane’s Kitchen, and it’s perfect.
You can use whatever leafy green you want here. Spinach is a natural choice, but I chose kale because I just like it better, and I had it on hand. Make this on a cold day, serve it with a big crusty hunk of bread and a glass of white wine, and you’ll know that all is right in the world.