Tortellini Soup with Italian Sausage and Kale

This is the perfect weeknight soup that can easily be dressed up or down.  We used chicken Italian sausage and if you don't care for kale, you could easily substitute spinach.  I would recommend that you use the cheese tortellini instead of those filled with chicken or sausage.

1 lb. mild ground Italian sausage

1 onion, minced

6 garlic cloves, minced

1 quart chicken stock

14 oz. can crushed tomatoes

2 T. tomato paste

1 t. salt

1 bunch kale, stems removed

10 oz. bag refrigerated fresh cheese tortellini

1 cup heavy cream

¼ t. red pepper flakes (optional)

Parmesan cheese for garnish

Heat a large soup pot over medium-high heat.

Add the sausage, onions and garlic to the pot and and sauté until the onions are soft and translucent, about 5 minutes. (Drain off any excessive fat.)

Add the chicken stock, crushed tomatoes and tomato paste. Whisk until tomato paste is fully incorporated.

Bring to a boil, season with salt then simmer for 15 minutes.

Add the kale, tortellini and heavy cream. Simmer for 3-5 minutes until the kale is wilted and the pasta is tender.

Serve with Parmesan cheese and red pepper flakes if desired.

Adapted from The Modern Proper.

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