Tortellini Soup with Italian Sausage and Kale

• servings: 6 servings
• total time: 35 minutes

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)

Directions

Cook sausage, onions, and garlic

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.

Add stock, tomatoes, and salt

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.

Add kale, tortellini, and cream

Stir in the kale, tortellini, and cream. Cook until the kale is wilted and the pasta is tender, 3-5 minutes.

Garnish and serve

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

Nutrition

• Calories: 368
• Total Fat: 22 g
• Saturated Fat: 8 g
• Cholesterol: 64 mg
• Sodium: 1497 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 19 g