½cupchopped fresh parsley or basiloptional for serving
Parmesan for serving
In a large heavy-bottomed skillet, heat the oil over medium-high heat. Add in the minced onion and sausage and saute, breaking up the sausage as it browns. Once the meat is nearly browned, add in the garlic, red pepper flakes, and oregano and saute for 1 minute longer. Drain off any excess grease, if needed, and return the sausage back to the pan.
Stir in the broth, crushed tomatoes, balsamic vinegar, and salt into the sausage mixture and bring to boil. Reduce the heat and simmer for 15 minutes.
Add in the cheese tortellini simmer for 5 minutes. Then stir in the kale and heavy cream and simmer until the tortellini is tender and the kale is wilted for about 2-4 minutes.
Serve with fresh chopped parsley or basil and freshly grated parmesan cheese.
Sausage: Use your favorite variety or mild ground Italian sausage. Chicken, pork, or turkey all work well. Or omit the sausage for a vegetarian soup.Broth: Use low-sodium chicken or vegetable broth for this recipe. Both work well. Using Frozen Kale: If using frozen chopped kale in place of fresh chopped kale, add before bringing the soup to a boil, which will allow the kale to defrost and cook through.Using Spinach in place of Kale: Fresh spinach needs less cooking time than kale, meaning you will only need to simmer for an additional 1-2 minutes to heat through after adding to the soup.Reduce Fat and Calories: Decrease the fat and calories by using lean turkey or chicken Italian sausage in place of pork sausage and omitting the cream. Nutrition has been calculated using pork sausage and heavy cream.