I wish I were joking. In LA, today it was 69° F. How will Butters & I survive the Windy City?

Butters and I have a lot of parkas, electric blankets, and other winter gear. Guys, I’m not sure. We Californians are in for a rocky winter.

What I know for sure is that you should eat as much creamy tortellini as possible before the polar vortex passes.

All the crusty bread is needed to soak up this creamy goodness.


The fat content of heavy cream (or whipping cream with heavy cream) is one of the highest, at about 36 to 40%. Whole milk or half-and-half are also suitable alternatives, but they will produce a lighter product.

Is This Freezer Eco-Friendly?

Yes! Yes!


  • Olive oil one tablespoon
  • Casing removed from 1 pound Italian sausage
  • Three cloves garlic, minced
  • One medium sweet onion, diced
  • Use two teaspoons of Italian seasoning
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • 2 Tablespoons of all-purpose flour
  • 4 cups chicken stock
  • 8-ounce can of tomato sauce
  • One package of three cheese tortellini, 9 ounces.
  • Remove stems and chop leaves from 1/2 bunch of kale
  • Heavy cream, 1/3 cup
  • Fresh basil, three tablespoons


  • Over medium heat, heat olive oil in a large Dutch oven or stockpot. Add Italian sausage, and cook for 3-5 minutes. Crumble the sausage while cooking. Drain excess fat.
  • Add garlic, onion, and Italian seasoning. Stir frequently until onions are translucent (about 2-3 minutes). Season with salt and pepper to taste.
  • Stir in flour for about a minute until it is lightly browned.
  • Whisk in the tomato sauce and chicken stock gradually. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 10 minutes.
  • Stir in the tortellini. Cover and cook for about 5 to 7 minutes or until it is tender.
  • Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil, and heat through. Season with salt and pepper to taste.
  • Serve immediately

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