Creamy Sausage, Kale and Tortellini Soup

Servings: 6

Total time: 31 Minutes

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 pound crumbled mild or spicy Italian sausage
1 medium yellow onion, diced
3 cloves garlic, minced
6 cups low-sodium chicken or vegetable broth
1 (14.5-ounce) can diced tomatoes
½ teaspoon dried Italian seasoning
½ teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes, optional
1 (15-ounce) can cannelini or great northern beans, drained and rinsed
1 small bunch Tuscan kale, washed, stemmed and roughly chopped
16-ounces refrigerated tortellini, cheese or meat filled
1 cup heavy cream or full fat coconut milk
Chopped fresh parsley, for garnish

DIRECTIONS

Heat oil in a large Dutch oven or soup pot over medium heat. Add sausage in 1-2 tablespoon portions and cook until seared on all sides, about 5 minutes. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
Add broth and deglaze pan, scraping up any browned bits of sausage and onion. Stir in tomatoes, Italian seasoning, kosher salt, pepper and red pepper flakes and bring soup to a simmer. Cook, stirring occasionally, about 6-7 minutes.
Stir in white beans, kale, and tortellini and simmer an additional 3-4 minutes, or until pasta is tender. Remove from heat and stir in heavy cream. Garnish with parsley and serve.