1-Start by gathering all your ingredients and prepping them ahead this makes the process flow seamlessly and reduces any kitchen chaos. In a large pot, begin cooking the 1 pound of mild Italian sausage over medium heat until it’s nicely browned, which takes about 5-7 minutes. Don’t forget to break it up with a spoon as it cooks for even flavor distribution.

2-Once the sausage is done, add the chopped yellow onion and minced garlic cloves, sautéing them until they’re soft and fragrant, around 3-4 minutes. This step builds a flavorful base that makes the soup irresistible. Next, pour in the 1 quart of chicken stock, the 14-ounce can of crushed tomatoes, and the 2 tablespoons of tomato paste, along with the 1 teaspoon of sea salt stir well to combine.

3-Now, add the stemmed and roughly torn curly kale and let the mixture simmer for about 15 minutes, allowing the flavors to meld together. Finally, stir in the 10 ounces of fresh tortellini and cook according to the package instructions, usually 3-5 minutes, then finish with 1 cup of heavy cream for that creamy touch. For an extra kick, top with grated Parmesan cheese and a sprinkle of red pepper flakes before serving.