In a pot, add 2 tablespoons of olive oil and bring it to medium heat. Then remove the casing of 1 lb. mild Italian sausage and place it into the hot oil. Use a wooden spoon to break up the meat and stir until it’s fully cooked.
Now add 3 minced garlic cloves, 1 chopped onion, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Then ix until the onion is cooked through and translucent.
Sprinkle in 1/4 cup flour and mix it for a few minutes to cook out the raw flour taste.
Then add 6 cups of chicken broth along with 8 oz of tomato sauce. Give the soup a quick stir and bring the pot to a boil.
Now add 9 oz of refrigerated 3 cheese tortellini and let them cook for about 5-7 minutes. Then reduce the heat to a simmer
Stir in 1 bunch of chopped kale. Note: it might seem like a lot of kale at first, but trust me, as it wilts it will tremulously reduce in size. Stir for about 1-2 minute then pour in 1/4 heavy cream and stir for an additional minute.
Thaw the tortellini if frozen- Defrosting frozen tortellini will ensure it fully cooks when you add it to the soup. Use refrigerated pasta or thaw one in the fridge beforehand.
Avoid frozen kale- Because ice forms on it, this incorporates too much liquid into the soup, making it thinner. Thaw and drain the kale first, or stick with fresh.
Make your own tomato sauce- If you have no sauce on hand, you can mix tomato paste with some water to get the right consistency and flavor.
Add the cream slowly- Pour the heavy cream in slowly so it can be stirred in as it enters the hot soup. This will help to avoid curdling.