If your family doesn’t like kale, just leave it out.


Tortellini Soup (adapted from The Modern Proper)

serves 5-6


1 pound mild Italian sausage

1 onion, diced

6 garlic cloves, minced

1-6 ounce can tomato paste

1-32 ounce box chicken stock 

1-14 ounce can crushed tomatoes 

1 teaspoon salt

¼ teaspoon red pepper flakes

1 bunch kale, stems removed and chopped (to taste)

1 bag frozen cheese tortellini 

1 cup heavy cream 

Parmesan cheese, for serving 


In a large pot or dutch oven, cook sausage, onion, and garlic over medium heat until sausage is cooked through (about 5-7 minutes). Drain any excess fat. 


Add the tomato paste and stir well.  Add the chicken stock, crushed tomatoes, salt, and red pepper flakes. Bring to a boil, then reduce to a simmer and cook for 15 minutes. 


After 15 minutes, turn up heat to medium high and add the tortellini and kale. Cook until kale is soft and tortellini is hot (3-5 minutes).  Add the cream and serve with Parmesan cheese and extra red pepper flakes.