Tortellini Soup with Italian Sausage & Kale

Yield: 1 Quart, Serves 4-6


  • 1 pound Ground Italian Sausage
  • 1 med. Yellow Onion, diced small
  • 6 garlic cloves, minced
  • 1 Qt. Chicken Stock
  • 1 (14 oz) can of Crushed Tomatoes
  • 2 TBSP Tomato Paste
  • 1 tsp Salt
  • 1 Bunch of Kale, destemmed and torn into bite size pieces
  • 10 oz of fresh Tortellini
  • 1 cup Heavy Cream
  • For Serving: grated Parmesan Cheese and Red Pepper Flakes


  • 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.
  • Serve with Rustic Bakery Flatbread crackers or bagutte