Tortellini Soup with Italian Sausage and Kale

• servings: 6 servings
• active time: 5 minutes
• 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

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.

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