Tortellini Soup

This recipe has become a family favorite because it is so delicious, but pretty quick to put together.

1 pound mild italian ground sausage

1 medium yellow onion, minced

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)

1. 
   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.

Recipe by The Modern Proper