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. Cook, breaking up the meat, until browned, about 5 minutes. Drain excess fat.
- Whisk in chicken stock, crushed tomatoes, and tomato paste. Bring to a boil, add salt, then simmer for 15 minutes.
- Stir in kale, tortellini, and cream. Cook until kale wilts and pasta is tender, 3-5 minutes.
- Ladle into bowls. Top with Parmesan and red pepper flakes if desired.
Notes
- Use fresh tortellini for best texture.
- Adjust spice level with more or less red pepper flakes.
- Store leftovers in the fridge 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: 520
- Sugar: 8g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 95mg