Ingredients

The following ingredients have 4 Servings
  • 1 pound mild italian sausage, ground or casing removed
  • 1 medium yellow onion, minced
  • 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)

Instruction

  • 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.