2 lb. sweet Italian sausage
1 large onion, chopped
2 stalks celery with leaves, chopped the same size as the onion
6 cloves garlic, crushed and minced
1 cup dry red wine
1/2 tsp. crushed red pepper flakes
1 cup julienne carrots
2 cups water
1 (15 oz.) can beef broth
1 (48 oz.) can tomato juice
2 tbsp. soy sauce (or Tamari Sauce)
1 tsp. sugar
1 cup sliced kale
1 (15 oz.) can red kidney beans
1 (15 oz.) can great northern beans, drained and rinsed
1 (9 oz.) pkg. cheese filled tortellini pasta (fresh or frozen)
2 tbsp. basil
1 tbsp. ground fennel seed
1 tsp. oregano
1/4 tsp. cinnamon
1 tsp. fresh ground black pepper
3 tbsp. olive oil

Heat 5-quart Dutch oven over medium high heat. Add olive oil until hot; crumble sausage into Dutch oven; brown until no longer pink.

Add fresh ground black pepper and any spices (if desired). Stir to combine. Add onion and celery, cook until onion is translucent. Add garlic, cook 2 minutes or until fragrant. Add wine to de-glaze bottom of pan. Add crushed red pepper flakes, carrots, water, beef broth, tomato juice, soy sauce, sugar, and kale. Stir to combine. Bring to boil, reduce heat and simmer covered for 1 hour.

Now add 2 teaspoons basil and 1 teaspoon oregano to a coffee grinder and grind fine. Add to the soup along with 1 teaspoon ground fennel and 1/4 teaspoon cinnamon, stir. Add the tortellini pasta and cook for 8 minutes, add the beans and heat for 2 minutes.

Serve with shredded Parmesan cheese and garlic bread and enjoy!

Submitted by: Jerry G.