Tortellini Soup with Italian Sausage and Kale

Ingredients

• • 1 pound mild italian sausage, ground or casing removed

  • 1 medium yellow onion, chopped

  • 6 garlic cloves, minced

  • 1 quart chicken stock

  • 1 (14-ounce) can crushed tomatoes

  • 2 tablespoons tomato paste

  • 1 teaspoon sea salt

  • 1 bunch curly kale, stemmed and roughly torn

  • 10 ounces fresh tortellini

  • 1 cup heavy cream

  • Parmesan cheese, grated for serving (optional)

  • ¼ teaspoon red pepper flakes, for serving (optional)

Preparation

• • Heat a large pot over medium-high heat. Add the sausage, onions, and garlic and cook, breaking up the meat with a wooden spoon, until it is browned and the onion is translucent, about 5 minutes. Drain off any excessive fat.

  • Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully incorporated. Bring to a boil and add the salt, then reduce the heat to a simmer and cook until slightly reduced, about 15 minutes. Stir in the kale, tortellini, and cream. Cook until the kale is wilted and the pasta is tender, 3-5 minutes.

  • Ladle the soup into bowls. Sprinkle with Parmesan and red pepper flakes, if desired, before serving.