Creamy Tortellini Soup

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  1 lbs Italian Pork Sausage
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  1 Yellow Onion(110g)
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  6 Garlic(18g)
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  4 cup Low Sodium Chicken Broth
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  14 oz Tomato, Canned, Crushed
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  2 tbsp Tomato Paste
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  1 tsp 1 teaspoon sea salt
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  1 Kale(340g)
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  10 oz Tortellini, Fresh
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  1 cup Cream, Heavy Whipping
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 tsp Red pepper flakes

Instructions

1. 1Heat a large pot over medium-high heat. Add the Italian pork sausage, breaking it apart with a wooden spoon as it cooks for 5–7 minutes, until no longer pink and browned throughout. Add the onion and fresh garlic, stirring constantly for 2–3 minutes until the onion becomes translucent. Drain off excess fat if needed.
2. 2Whisk the low sodium chicken broth, canned crushed tomato, and tomato paste into the pot, scraping up any browned bits from the bottom. Stir in the sea salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
3. 3Simmer uncovered for 12–15 minutes, stirring occasionally, until the broth reduces slightly and deepens in color.
4. 4Stir in the kale, fresh tortellini, and heavy whipping cream. Increase heat to medium and cook for 3–5 minutes, stirring gently, until the kale is wilted and the tortellini floats to the surface and is tender to the bite.
5. 5Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
6. 6To reheat, transfer a container's contents to a pot and warm over medium heat for 5–7 minutes, stirring occasionally, until heated through (do not boil, as high heat may cause the cream to separate).
7. 7Ladle into bowls and top with grated Parmesan and red pepper flakes to taste before serving.