1(14 oz)can of whole tomatoes, blended with an immersion blender**Crushed tomatoes work too
½bunch of kale, ribs removed & chopped
10ozcheese tortellini, fresh (not dried)
Sea salt and freshly cracked pepper, to taste
Crushed red pepper flakes, if desired
Heat a large Dutch oven over medium heat. Add the spicy Italian sausage and onion then cook, stirring often while breaking up the sausage into crumbles, for 5 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute. Discard any excess grease.
Add the tomato paste and cook, stirring constantly, for 30 seconds. Add the crushed tomatoes and chicken broth then stir until well combined. Bring to a boil then reduce to low and simmer for 15 minutes.
Add the kale, tortellini, and heavy cream. Simmer for 5-7 minutes, or until the pasta is tender and the kale has wilted. Taste and season with sea salt and freshly cracked pepper, to taste.
Serve immediately with parmesan and crushed red pepper flakes on the side, if desired.