Ingredients
Scale
- 1 pound mild Italian sausage, 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
- Freshly grated Parmesan cheese, for serving (optional)
- ¼ teaspoon red pepper flakes, for serving (optional)
Instructions
- Heat a large pot over medium-high heat. Add the sausage, onion, and garlic and cook, breaking up the meat with a wooden spoon, until the sausage 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 to 5 minutes.
- Ladle the soup into bowls. Sprinkle with Parmesan and red pepper flakes, if desired, before serving.
Notes
- Use fresh tortellini for the best texture.
- Adjust the red pepper flakes to your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg