A perfect weeknight meal because it comes together so quickly! I have also made this with shredded rotisserie chicken or diced chicken sausages.
INGREDIENTS
1 lb Italian Sausage
1 med yellow onion, diced
6 garlic cloves, minced
1 qt vegetable stock
1 14oz can diced tomatoes
2 TBS tomato paste
1 tsp sea salt
1/4 tsp crushed red pepper
1 bunch kale, chopped
10 oz fresh tortellini
1 cup heavy cream
Parmesan cheese for serving
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 vegetable stock, diced tomatoes, and tomato paste until fully incorporated. Bring to a boil and add the salt and red pepper flakes, 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, if desired, before serving.
