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Tortellini Soup with Italian Sausage and Kale

Bowl of creamy tortellini soup with Italian sausage and kale in a rich tomato broth. Perfect for weeknight dinners.
  • Serves:  6
  • Prep Time:  5 min
  • Cook Time:  30 min

Ingredients

  • 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)

Method

  1. 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.
  2. 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. 
  3. Ladle the soup into bowls. Sprinkle with Parmesan and red pepper flakes, if desired, before serving.